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Fig jam with lemon for the winter

0
379
Kitchen Russian
Calorie content 113.6 kcal
Portions 1 l.
Cooking time 160 minutes
Proteins * 0.5 gr.
Fats * 0.1 g
Carbohydrates* 39.2 g
* per 100 gr. product
Fig jam with lemon for the winter
Content

Chopped figs, sugar, lemon zest and lemon juice are placed in a saucepan. Everything is brought to a boil and cooked over low heat for an hour. The jam is transferred to sterilized jars, tightly closed with lids and left to cool completely.

Ingredients

Cooking process

step 1 out of 6
First, rinse the figs with lemon thoroughly and dry them on a paper towel. Cut the tails off the figs and cut them into slices. Remove the zest from the lemon and squeeze the juice.
step 2 out of 6
In a saucepan or stewpan with a thick bottom, we send chopped figs, lemon zest with its juice and granulated sugar.
step 3 out of 6
We put everything on low heat and bring to a boil, stirring constantly. Cook the jam for an hour and stir occasionally to prevent it from burning.
step 4 out of 6
At this time, we sterilize the jars. We put them in a saucepan half filled with water, bring to a boil and turn off the heat. We leave the cans in the water. We also sterilize the lids.
step 5 out of 6
After an hour, cook the jam for a few more minutes, stirring constantly, until it thickens. Remove the pan from the heat. You can check the readiness of the jam by dropping a drop of it on a cold saucer and rubbing a teaspoon over it. If small wrinkles form, then the jam is ready.
step 6 out of 6
We shift the still hot mass into sterilized jars, leaving a couple of centimeters on top. Then close them tightly with lids and let cool completely. Store the jam in a cool, dark place. We take it out in winter and serve it with hot tea and fresh bread. Bon Appetit!

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