Crystallized Green Fig Jam -III Options + Photo
I Option:
Ingredients:
Compote of Figs:
1 kilo whole fresh green figs
Syrup:
800 grs. of crystal or refined sugar
1 liter of cold water
2 sticks of cinnamon,
1 slice of ginger
6 carnations from India
Way of preparing:
Place the raw figs inside a large bowl or cloth bag with salt, sugar or rice straw.
Rub the figs in the salt or other ingredients to remove the peels from the peel until smooth.
Rinse well under running water, rub each one, to remove the salt and the hair.
Make a cross cut in the bottom of each one, serves so that the syrup enters inside the figs.
Place the figs to cook with 3 liters of water, that is, up to two fingers above the figs.
Leave on the heat for 30 minutes or until they are cooked, but firm, let cool inside the pan.
"Be careful not to overcook"
Check the point by pricking with a fork.
Dump the cooking water, transfer to another pan with hot water, not boiling, leave for a few minutes then drain. To reserve.
Make a very thin syrup.
Pour the figs into the cold thin gravy, let cooking for 90 minutes (one half hour) over low heat, or until they are cooked
At the end of cooking, if the syrup is thin put another cup of sugar, or what is necessary, to get a thick syrup, not thick.
If it gets very thick put a glass of water and bring it to the fire again for 5 minutes.
II Option:
For Crystallized Figs:
Remove the cooked figs from the syrup with a skimmer and transfer to a sieve to finish draining, that is if you want "crystallized figs".
Pass the figs in the crystal or refined sugar put in a bamboo sieve lined with paper towel expect to dry.
Save the syrup for another time.
Compote of Figs:
If you prefer the figs with syrup, store the jam in a compoteira, or sterilized glass with a screw cap, inside the refrigerator.
Homemade candy has no preservative and should always be stored in the refrigerator.
Serve with a slice of fresh cheese.
III Option:
Sweet figs cut:
After the baked sweet, proceed to the processor until it is well crushed.
Place the crushed figs in a pan and add a glass or the necessary sugar, bring to the heat until it boils, lower the fire, stirring constantly until a homogeneous mass.
If you need to add some of the syrup to bind.
takes about 30 minutes on low heat, stirring constantly.
After you have finished, pass the candy into a container, or (fine wooden box), then straighten it with a spatula.
After it cooled cut into small pieces or half a kilo wrap with cellophane paper.
Ingredients:
Compote of Figs:
1 kilo whole fresh green figs
Syrup:
800 grs. of crystal or refined sugar
1 liter of cold water
2 sticks of cinnamon,
1 slice of ginger
6 carnations from India
Way of preparing:
Place the raw figs inside a large bowl or cloth bag with salt, sugar or rice straw.
Rub the figs in the salt or other ingredients to remove the peels from the peel until smooth.
Rinse well under running water, rub each one, to remove the salt and the hair.
Make a cross cut in the bottom of each one, serves so that the syrup enters inside the figs.
Place the figs to cook with 3 liters of water, that is, up to two fingers above the figs.
Leave on the heat for 30 minutes or until they are cooked, but firm, let cool inside the pan.
"Be careful not to overcook"
Check the point by pricking with a fork.
Dump the cooking water, transfer to another pan with hot water, not boiling, leave for a few minutes then drain. To reserve.
Make a very thin syrup.
Pour the figs into the cold thin gravy, let cooking for 90 minutes (one half hour) over low heat, or until they are cooked
At the end of cooking, if the syrup is thin put another cup of sugar, or what is necessary, to get a thick syrup, not thick.
If it gets very thick put a glass of water and bring it to the fire again for 5 minutes.
II Option:
For Crystallized Figs:
Remove the cooked figs from the syrup with a skimmer and transfer to a sieve to finish draining, that is if you want "crystallized figs".
Pass the figs in the crystal or refined sugar put in a bamboo sieve lined with paper towel expect to dry.
Save the syrup for another time.
Compote of Figs:
If you prefer the figs with syrup, store the jam in a compoteira, or sterilized glass with a screw cap, inside the refrigerator.
Homemade candy has no preservative and should always be stored in the refrigerator.
Serve with a slice of fresh cheese.
III Option:
Sweet figs cut:
After the baked sweet, proceed to the processor until it is well crushed.
Place the crushed figs in a pan and add a glass or the necessary sugar, bring to the heat until it boils, lower the fire, stirring constantly until a homogeneous mass.
If you need to add some of the syrup to bind.
takes about 30 minutes on low heat, stirring constantly.
After you have finished, pass the candy into a container, or (fine wooden box), then straighten it with a spatula.
After it cooled cut into small pieces or half a kilo wrap with cellophane paper.
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