Fig jam with lemon

I propose to cook rhubarb jam with dried apricots, not quite ordinary and interesting in terms of the combination of tastes. Citrus juice, and in this case lemon juice, which can be replaced with orange juice, while adjusting the amount of granulated sugar, always gives an incredible taste and aroma to dishes.

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.

To begin with, a syrup is prepared from granulated sugar and water. Figs are sent to it and cooked for 30 minutes. Then lemon juice is squeezed out there and cooked for another 10 minutes. Figs are laid out in jars and tightly closed with lids.

The skin is removed from the figs and passed through a meat grinder along with sliced ​​lemon. Everything is mixed and granulated sugar is added to the resulting mass. Then the figs are transferred to jars, tightly rolled and sent to the refrigerator for storage.

To begin with, a sugar syrup is prepared, to which orange peel and lemon juice are added. Then the figs are sent to the pan and the jam is cooked in 5-6 approaches. It is laid out in banks and closed tightly.

Figs are covered with granulated sugar, after which they are put on the fire and cooked in three approaches. During the last boil, citric acid is added.The jam is poured into sterilized jars and rolled up.

A deep incision is made on the figs and a walnut is placed inside. Everything is covered with sugar and left overnight. The jam is cooked in 2 sets of 20 minutes each. Lemon juice is added at the last boil. It turns out very unusual and tasty.

The sliced ​​figs are covered with sugar and left overnight. Then lemon juice is added to it and the jam is cooked until it thickens. Everything is laid out in banks and tightly closed with lids. It turns out very tasty with a pleasant sourness.