fig jam in Compote, Candied and Figada

fig jam in Compote, Candied and Figada

Sweet fig Green Crystallized -III Options + Photo

ingredients:
1quilo of whole fresh green figs

Syrup:
800 grams. crystal or refined sugar
1 liter of cold water
2 cinnamon sticks, 1 slices of ginger and 6 cloves of India

Way of preparing:
Place raw figs in a large bowl or bag of cloth with salt, sugar or rice straw. .
Rub salt in the figs or the other to remove the hairs from the bark until it is very smooth.
Rinse under running water, rub each to remove the salt and the hairs.

Make a cut crosswise at the bottom of each serves to spray the inside of Figs.
Place the figs to cook with 3 liters of water, ie up to two fingers Figs.
Leave on heat for 30 'minutes or until cooked but firm, let it cool in the pan.
"Be careful not to overcook"

Check point pricking with a fork.
Pour the cooking water, move to another pan with hot water, not boiling, leave for a few minutes then drain. To reserve.

Make A Calda Well Rala.

Pour the figs in the cold light syrup, leave cooking for 90 'minutes (half an hour) over low heat, or until they are cooked
At the end of cooking, the sauce is thin put another cup of sugar, or necessary, to stand a thickened syrup, not thick.
If it gets too thick place a glass of water and cook again for 5 'minutes.
I Option:
For Crystallized figs:
Remove the figs cooked in syrup with a slotted spoon and pass to a colander to drain finished, that is if you want to "candied figs."

Pass the figs in crystal or refined sugar put in a bamboo sieve lined with paper towel allow to dry.
Store the syrup for use at another time.
Option II:
Compote of figs:
If you prefer the figs with syrup, keep candy in cummerbund, glass or sterile screw cap, inside the refrigerator.

Sweet home has no preservative and should be stored always in the refrigerator.
Serve with a slice of fresh cheese.
Cut figs fresh:
III - Option:

After the cooked figs (fresh), switch to the processor until well crushed.
Place the figs crushed in a pan and add a cup or the necessary sugar, bring to high heat to boil, lower the heat, stirring constantly until smooth.
If you need to add a little of the sauce to bind.
It takes about 30 'minutes on low heat, stirring constantly.
To finish:
Once ready, pass the sweet for a vessel, or (thin wooden box) and hit (smooth) with a spatula.
After cutting into small pieces cooled wrap with cellophane, or pieces of half a kilo, or squares.