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Persian Fig Jam Recipe

Persian Fig Jam Recipe

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Persian Fig Jam Recipe. Bring the figs to a boil slowly, stirring frequently to dissolve the sugar and prevent scorching on the bottom. Watermelon white skin 500 g;

Fig Jam Recipe Maggie Beer
Fig Jam Recipe Maggie Beer from simplerecipesidea.blogspot.com

And fig season is right now: Raise the heat and cook. Bring to the boil (fig, water, vinegar) than add warmed sugar allow to come to the boil again cook uncovered until thick and set.

Great For A Quick Snack And An Energy Boost;

Sometimes with feta cheese or butter. Prick the figs with toothpick; Now each variety of fig makes a delicious jam.

Bring To The Boil On High For 5 Minutes.

Bring to the boil (fig, water, vinegar) than add warmed sugar allow to come to the boil again cook uncovered until thick and set. We need 2 hours to prepare this jam and with this amount of ingredients we can prepare 500 grams of jam. Pulse jam with an immersion blender to chop up the fig skins if desired.

Flat, Round, Larger Than Persian Figs;

Put jam into a clean glass jar and store in the refrigerator for up to a month. So easy you wont actually believe you did it! Bring to a simmer and gently bubble for 5 mins or until the figs have softened and released their juices.

Add Persian Spices And Essence (Cardamom And Rose.

In small saucepan combine figs, brandy and 1/4 cup water. Turn down the heat to simmer and place a lid on the saucepan with a small opening for steam. Pop the figs into a large saucepan and cover with the 400ml of water.

The Best Figs For Jam Are Sweet Figs, So Be Sure To Use Fresh Figs That Are In Season.

And fig season is right now: Step 4 boil for another 5 minutes, then remove from the heat, pour into a glass jar, and let it cool. Fresh figs with peel, sugar, and lemon juice (with no added pectin) simmer until they reach a gel stage.

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