Grated figs with sugar and lemon

Figs for the winter: recipes for jam with a fantastic taste

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Hello, dear friends! Today we will tell you how to make delicious fig jam.

Most often, figs mean inflorescences with a dense peel. The tree on which the fig grows, the fig, is a deciduous plant of the Ficus genus. It is a valuable fruit plant as it produces wine berries. Figs collected from this tree can be eaten fresh, dried or canned. Fig leaves are also used as medicinal raw materials. This plant is a real storehouse of vitamins, and, in addition, has an unusual taste. Few people know that various drugs are prepared on its basis for the treatment of the cardiovascular system. So, I have selected for you the 4 best recipes in my opinion. Let's get started!

Figs for the winter: preparations from healthy berries

August 31, 2017

The benefits of figs are difficult to overestimate; the fruits of the fig tree are full of microelements and vitamins. Consumption of fig pulp has a positive effect on the functioning of the gastrointestinal tract, cardiac and hematopoietic systems of the body; the berries remove toxins and prevent serious diseases of internal organs. However, the disadvantage of figs is their short shelf life with high yield volumes, since each fig tree bush bears fruit 2-3 times per season, depending on the variety. In this article I will talk about ways to preserve figs for the winter without losing their beneficial properties.

Azerbaijani-style fig jam (with lemon)

In this recipe you need to peel the fruits, but I think this is not necessary. But if you want to follow the instructions clearly, then it is better to use a well-sharpened knife. Place the peeled figs in a specially designated pan in which you plan to cook the jam. Sprinkle the peeled fruits with sugar and keep in this state until the fruits release juice so much that they are all “under water”. Do not mix fruits with sugar . It is better to easily rotate the container around its axis several times.

The next step is to place it on the fire and boil it. Cook over medium heat for about fifteen minutes, then remove the pan from the heat and leave to cool completely. Repeat the last steps (boiling, rolling, cooling) twice. Ultimately, the jam should be on the fire for forty-five minutes. At the end of the above procedures, you should check the readiness of the jam . The finished jam has a viscous consistency and does not spread if dropped onto a dish. If the product is undercooked, repeat cooking. The output is three liters of jam, which should be poured into treated jars. Place a few drops of lemon into the jars and close.

For those who like recipes in video format, here is another option:

Fig jam: recipes, beneficial properties, photos

Wineberry, fig tree, fig are synonyms for the familiar fig fruit. Most often, figs can be found on store shelves in dried form. Fresh figs are stored for only a short time, so, in addition to drying, there is another way to prepare a delicacy for the winter - canning. Fig jam is incredibly tasty, sweet, healthy, with a consistency reminiscent of jam or marmalade. This delicacy will be a worthy alternative to industrial sweets, as well as a good prophylactic during colds.

How to choose the right product

Buying fresh and high-quality figs can be problematic due to the fact that the product spoils quite quickly. The fruit contains a high amount of sugar, the cavity at the bottom has a hole, and the peel is tender and fragile.

All this contributes to mechanical damage and the entry of microorganisms that cause rotting and fermentation. It is for this reason that it is advisable to buy figs in places where they grow.

Typically, figs are exported from hot countries: China, Uzbekistan, Türkiye, Armenia. It is also grown in the Crimea, the Caucasus, and the southern regions of Russia. It is in these areas that you can find ripe and fresh fruits.

To more remote areas, fruits are transported by air within a few days after collection. Therefore, you need to look for figs in specialized stores. It is precisely because figs react so poorly to transportation that in most stores you can only find a dried alternative to fresh fruits.

Important! You should not choose fruits that are too soft or hard: in the first case, they are overripe and, most likely, fermented; in the second case, the figs were picked from the tree in an unripe state, and therefore did not gain any sweetness and nutrients.

The color of the ripe product depends on the variety and can be black, dark purple or dark blue, greenish. When pressed, the skin is elastic, but bends a little under your fingers. There are many seeds inside the fruit, their number sometimes reaches 1 thousand! The fruit should smell pleasant, without notes of sourness or rot.

After purchasing, it is advisable to consume or cook figs as soon as possible, but if necessary, figs can be stored in the refrigerator for a maximum of 3 days.

Beneficial features

Figs are a very healthy and tasty overseas delicacy. The fruits of the fig tree are rich in vitamins, minerals, organic acids, tannins, essential oils and sugars.

Eating figs has the following positive effects on the body:

  • anti-inflammatory;
  • expectorant;
  • laxative;
  • diuretic.

Due to their high potassium content, figs are extremely beneficial for vascular and heart health. It is recommended to include it in the diet for high levels of bad cholesterol, blood diseases, hypertension, and venous insufficiency. High levels of omega-3 and omega-6 have a beneficial effect on the functioning of the cardiac system.

Decoctions based on the fruit are recommended to be taken for sore throat, colds, inflammation of the gums and mouth. The fruits are also effective for pustules and boils.

Regular consumption of fruits normalizes the functioning of the kidneys, spleen, stomach, and improves digestion. Just a few fruits of the fig tree perfectly freshen your breath, satisfy your hunger, and do not affect your waistline. Since ancient times, the fruits have been used to improve potency.

Harm and contraindications

Despite the enormous benefits of the exotic fruit, some groups of people are not recommended to consume it in fresh or dried form, and favorite preserves and jams made from fig tree fruits are also prohibited.

  1. For diabetes. The fruits are prohibited for consumption due to high sugar levels.
  2. For inflammatory diseases of the gastrointestinal tract. The fruits should not be eaten if you have gastritis, ulcers, or pancreatitis due to the presence of sugar and fiber in the composition.
  3. For gout. Figs are prohibited for this disease due to the presence of oxalic acid.

How to make jam: step-by-step recipe with photos

Since figs are very poorly stored fresh, they are most often dried, dried, or preserved from them in order to enjoy the healthy and tasty fruits all year round. Below we will consider a classic recipe for making fig jam without adding additional ingredients.


The classic recipe for fig jam involves the use of the following ingredients:

  • 1 kg of ripe figs (peeled);
  • 800 g granulated sugar;
  • 1/2 lemon;
  • 400 ml water.

How to make fig jam: video


To prepare the dessert you will need the following kitchen utensils:

  • sharp kitchen knife;
  • enamel cooking container;
  • kitchen scales;
  • protective gloves;
  • 2 glass jars with a volume of 0.5 l.

It is advisable to use a food scale to accurately measure the ratio of ingredients. But in the absence of an electronic device, you can use a measuring cup.

Protective gloves must be used if you are preparing figs in large quantities (3 kg or more) and peeling them, as they can cause severe irritation on your hands.

Classic recipe

Preparation of a healthy treat occurs in several stages:

  • Wear protective gloves and peel the figs using a knife. The cleansing process will be easy and quick, since the skin of the fruit is very easy to remove, just pry it a little and pull it.
  • Divide the specified amount of sugar into two approximately equal parts. Sprinkle the figs with one portion of granulated sugar and leave for 2-8 hours (overnight is possible).
  • After the specified time has passed, you can begin to prepare the syrup. Dilute the remaining sugar in water, put on low heat, add the prepared figs.
  • Boil the mixture until a jelly-like syrup consistency forms. During the cooking process, the figs will lose color and become almost transparent; this is a normal process. If you scoop the syrup into a spoon and turn it over, it will flow out slowly and viscously, and the last drop will stick to the spoon.
  • Place the jam in sterilized jars, roll up the lids and cover with a blanket until it cools completely.

Important! The longer the figs are kept with sugar before cooking, the more elastic they will become.

Fruits prepared according to this recipe can be preserved whole, elastic, and appetizing. In the future, they can be used to decorate desserts and baked goods.

Fig jam without cooking

There is another, alternative option for making fig jam without heat treatment. This method allows you to retain more nutrients in the treat. Many people will have a logical question: how can fruits be preserved without heat treatment?

To do this, we will use boiled sugar syrup in which the figs will simply infuse.


  • 1 kg of fruits;
  • 700-750 g granulated sugar;
  • 2 tbsp. water.

Step-by-step method for preparing the treat:

  1. Only fully ripe figs should be used. Wash the fruits well and dry with a paper towel. If the fruits are a little overripe, you don’t have to remove the skin, otherwise the figs will lose their shape. Place the prepared fruits into a bowl.
  2. In an enamel saucepan, dilute sugar with water, bring to a boil and simmer for 7 minutes.
  3. Pour syrup over figs and cool. Then pour the syrup into the saucepan again and bring to a boil (but do not boil!), simmer over low heat for about 5 minutes. Pour in the figs a second time, cover and cool. Repeat the procedure 3 more times.
  4. Prepare jars and lids. After the final infusion of the figs, place them with syrup in jars, seal and wrap.

Important! To prevent jam prepared raw from fermenting, jars and lids must be thoroughly sterilized, only fresh fruits must be selected for cooking, and the preparation itself must be stored in the refrigerator or cellar.

Recipes for making jam with other ingredients

There are many variations in preparing fig delicacies. Lemon in the classic recipe can be replaced with any citrus fruit, spices can be added for piquancy, such as pepper, nutmeg, cloves, cinnamon, ground or whole ginger.

Fig and citrus jam

You can use oranges or limes instead of lemon.

Required components:

  • 1 kg of fruits;
  • 500 g sugar;
  • 2 oranges;
  • 0.5 tsp each ground cloves and cinnamon;
  • 6 tbsp. l. fresh lemon juice;
  • 1 tbsp. l. orange zest;

Step-by-step method for making jam:

  1. Wash the figs, dry them, remove the skin. Wash the oranges thoroughly, cut off some of the zest, remove the rest of the peel and cut into large cubes.
  2. Place figs and oranges in an enamel container, add spices and zest, pour in lemon juice and sprinkle with sugar.
  3. Leave the mixture for 1-2 hours until the juice appears.
  4. Now you can start cooking. When the syrup thickens, the jam can be removed and placed in jars.

Fig jam with nuts

The most commonly used are walnuts or hazelnuts. The quantity of nuts is approximate, you can use more or less, or combine different types.

This recipe is prepared using the following ingredients:

  • 1 kg of fruits;
  • 500 g sugar;
  • 100 g nuts;
  • 1/2 tbsp. water;
  • 1 tbsp. l. fresh lemon juice.

To prepare a healthy dessert, follow these simple steps:

  1. Wash and dry the figs, do not peel them, just cut off the stems. Peel the nuts from shells and partitions, chop with a knife to large pieces.
  2. Sprinkle the fruits with sugar and leave for 1 hour. It is advisable not to stir the fruits with a spatula or spoon, but to carefully turn the container or shake it a little so that the sugar is evenly distributed.
  3. After the specified time, add water, put on fire and boil. Simmer over low heat for 15 minutes with the lid closed, then another 15 minutes without the lid. During the cooking process, foam will form; it is advisable to remove it.
  4. When the jam is boiled without a lid, you need to add nuts, and after boiling, pour in lemon juice. When the mixture boils, turn off the heat and wait 10-15 minutes until the temperature drops slightly.
  5. Prepare 0.3 or 0.5 liter jars, sterilize, spread the jam and seal.

Storage rules

If the preparation technology is followed, fig jam is edible for 1-2 years. The main conditions for storage are temperature and light: jars of treats should not be exposed to sunlight, and the room temperature should be within +6-20°C.

That is, it is ideal to store the workpiece on the bottom shelf of the refrigerator or in the cellar, provided that there are no sub-zero temperatures there. If there is not enough space in the refrigerator and there is no cellar, the preparations can be stored in the pantry.

Several important rules, the observance of which will prolong the safety of the workpieces:

  1. It is optimal to choose small jars - 0.5 liters.
  2. Be sure to sterilize jars by steaming and lids by boiling.
  3. Before pouring the jam, the containers must be dry; you cannot pour jam into wet jars.
  4. The thicker the jam, the longer it will last.

Thanks to such simple and healthy preparations, it is possible to enjoy the fruits of the fig tree all year round, while receiving the necessary vitamins and minerals and a lot of pleasure from dessert! We hope that among all the variety of recipes you have found the best option for yourself.

Reviews from netizens

Cut the figs in half, sprinkle with sugar and refrigerate for a day. Then put it on fire. bring to a boil, simmer for 5 minutes, skimming off the foam, turn off and leave for 12 hours until completely cooled, repeat 2 more times. Bring to a boil for the third time and simmer over medium heat until you reach the desired consistency, often skimming off the foam and stirring so as not to burn. Five minutes before the end, add citric acid and place the hot jam into sterile jars. Cork.

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Jam with hazelnuts

  • figs/hazelnuts – 1 kg each;
  • 2 tbsp. water;
  • 1.5 kg granulated sugar.

In accordance with the traditions of Abkhaz cuisine recipes, you can prepare delicious fig jam with hazelnuts . Its wonderful taste will win the hearts of your household! The main ingredient, of course, will be figs. You should pay attention to its quality, because the further taste and smell of the jam depends on this. In this regard, it is better to follow simple advice: buy figs at the market, personally selecting only the best.

You need to take only fresh figs, without any damage. It is better to buy hazelnuts unshelled.

Preparing and cooking will take some time - about several days . So you should be prepared for long-term work and be patient. The syrup should be prepared as follows: fill a container with water, add sugar. Place on the stove. Cook over low heat, stirring frequently, until done. Wash the figs and prick them with a sharp object. Peel the hazelnuts. Place a nut in the free space left by the split.

Place the processed fruits in a bowl and pour warm syrup to the top of the fruit. Leave in a cool place for a day.

After the allotted time has passed, boil the syrup again and let it cool. Pour the syrup prepared the day before from the container with figs. Boil for fifteen minutes, then add fresh syrup to the bowl with the figs. Send it back to cool in the basement or pantry.

On the third day, put the jam on the stove and cook together with the syrup until fully cooked. Stir occasionally and remove foam. When the jam is ready, send it to cool. Sterilize the jars and fill them with jam. Close.

Fig jam is an original preparation for the winter!

Fig jam with lemon is a very interesting preparation! Especially if you are attracted to exotic dishes!

This jam from overseas fruits will become a favorite delicacy on winter evenings. And those guests who are simply lucky enough to taste such exotic food will be pleasantly surprised and will definitely leave you with the recipe.

Both taste and benefits

The jam tastes simply delicious. In addition, it is very useful: it will help with sore throat, protect against anemia, and have a beneficial effect on the heart and gastrointestinal tract. And early in the morning, tea with fig jam and lemon will give you an excellent boost of energy for the whole day.

We can’t help but remember our faithful assistant in the kitchen – the multicooker. The jam prepared in it is no worse than the one cooked on the stove. Time and effort are saved, and delicious jam is prepared.

Try also these delicious preparations:

  • Figs – 1 kg
  • Lemon - 1 pc.
  • Granulated sugar - 500 g
  • Purified water - 0.5 tbsp.
  1. We wash the figs, remove the stems, and place them in a colander to drain off the excess liquid.
  2. Place the prepared figs in the multicooker bowl.
  3. Pour the required amount of granulated sugar into the bowl according to the recipe.
  4. Pour in warm purified water. Let's start the multicooker. Turn on the “Extinguishing” mode.
  5. Pour boiling water over the lemon to remove the waxy coating from it. Next, cut the citrus together with the skin into medium-sized pieces.

    I first cut them into circles, and then each into quarters.

  6. After 45 minutes, add chopped lemon into the multicooker bowl.
  7. Cook the jam for another 15 minutes. Next, pour it into pre-sterilized (preferably hot) jars and roll up with metal lids. Place the containers upside down, wrap them up and leave them until they cool completely on their own.
  8. Fig jam with lemon in a slow cooker is ready! Whole figs soaked in sweet syrup turn out amazingly tasty and also attractive to look at.

Bon appetit!

Fig jam in a slow cooker

  • figs - 1 kg;
  • sugar - 0.5 kg;
  • zest and juice of two lemons;
  • ground cinnamon - 1 tsp;
  • ground cloves - 1 tsp;
  • 1 tsp cardamom
  • 1 tsp ground ginger

There should be twice as much fruit as sugar. But if there is a need for long-term storage of jam (in a cool place), then you can take the products in a one-to-one ratio. Cut the figs into small pieces, sprinkle with sugar and leave for an hour. The figs will release their juice. So you can even leave the fruits in the multicooker pan right away. Grate the zest on a small grater (it is better not to grate the white zest - the jam will be bitter). Carefully strain the juice and add the zest to the bowl with the figs.

Separate cardamom seeds from their “box”, chop and add to jam with other seasonings. When the figs release liquid, set the multicooker to “High Pressure” and cook for about fifteen minutes with the valve closed. If you are concerned that there is not enough juice, you can add a small amount of water. At the end of cooking, turn off the appliance and allow the product to cool. Sterilize jars. Pack the finished jam into prepared containers, screw it in, and store it in the designated place.

How to preserve figs for the winter?

In our region, figs grow everywhere, including forested areas. At the dacha there are also three trees, differing in the degree of ripening into early, mid-ripening and late varieties. I love him because he grows without any of our intervention, and often in spite of it. It bears fruit so often and so much that sometimes it seems that we should have stopped at one tree. Fig treePhoto:

Every autumn our family faces a problem: to eat, sell or make fig jam. When the first is already physically impossible, since figs are coming out of your ears, there is not enough time and conscience for the second, the third option remains. Therefore, until October, in my mother’s and my kitchens, the future work of culinary art will languish in basins.

On a winter evening, for tea, my grandmother took out a liter jar of thick brown color from home preparations. She believed that since the jam is not sterilized and rolled, it should be cooked for 40 minutes after boiling, and no less. I modernized my grandmother’s recipe, which is familiar in our family.

I choose medium-sized, unripe berries so that they don’t get overcooked. This is my character - I like a dish to be beautiful, and not just tasty. For the same reason, I don’t cut off the tails of the berries that attach them to the tree. This is an almost one hundred percent guarantee that the berries will not lose their shape in the jam.

I use a copper basin to make jam. It is small in volume, so the maximum load is 5 kg of berries. Grandma played it safe and added sugar to it in a one-to-one ratio, but for 5 kg of figs I put no more than 4 kg of sugar, and sometimes less - the berries themselves are very sweet. Photo: Depositphotos

Place the sorted and washed berries in a basin, add sugar and leave for three hours (overnight is more convenient) so that they produce juice. Under no circumstances should we add water, otherwise there will be few berries and a whole tank of juice. We put all this beauty to simmer on a small fire, periodically stirring gently with a wooden spatula so that the berries do not stick to the basin.

As soon as the jam begins to boil, foam forms on its surface. At first it is white-pink, and towards the end of cooking it has a brownish tint. You can play it safe by waiting until a drop of foam stops spreading on the saucer. For my taste, this jam is overcooked. I love the natural colors and subtle taste of figs. Therefore, I cook it for no more than an hour from the moment it is put on fire, that is, no more than 20 minutes after boiling.

Since there are usually a lot of figs, I never cook a new batch in the same way as the previous one - for variety. For example, I add walnuts or hazelnuts. You can simply pour them into a bowl when you put the jam on the fire, or “show off” - stuff each fig with a nut through the flat middle of the berry.

I really like using lemon. For 5 kg of berries, half an Abkhazian thin-rind lemon, chopped into small strips, is usually enough. When there is no lemon, orange zest will not hurt. It needs to be cut into cubes. I usually put citrus fruits in jam when it has already boiled. Photo: Depositphotos

Well, herbs. Together with citrus fruits or separately, you can add fresh or dried mint, lemon balm and even thyme. Be careful with the latter, it gives off a very strong smell. In combination with thyme and orange, for example, my jam somehow turned into cherry jam. At least the smell was identical.

And finally, what to do if the autumn turns out to be rainy and all the figs open up on the tree, turning into something “guts out”? Don't worry, we will save you! Such berries do not stay fresh for a long time and turn sour. Therefore, it requires emergency measures. We won’t make traditional jam from it, it will turn out ugly. But for five-minute jam you won’t find better raw materials!

We grind the washed berries through a meat grinder, add sugar 1:1 to the puree, put it on the fire and bring to a boil. Boil for no more than 5-7 minutes, pour into sterilized jars and seal! Ordinary jam can be packaged in jars with a twist.

And it doesn’t matter which method you choose, because winter will be delicious anyway!

Fig jam with walnuts

  • kg figs;
  • 5 tbsp. l. walnuts;
  • kg sugar;
  • lemon.

To get an excellent result, you need to do the following: fry the nuts until they are slightly browned in a frying pan. Prick each fig and carefully cut it, insert pre-roasted walnuts into the resulting hole. Place the fruit in a suitable container and add sugar.

In order for the figs to release liquid, you should leave the vessel overnight. The next day, place the workpiece on the stove (low heat). Boil, cook for fifteen minutes. Leave to cool for three to four hours.

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After this, return to the fire and cook for fifteen to twenty minutes. Squeeze lemon juice and add it to the jam at the final stage of cooking. Sort the hot product into jars, cover and let cool.

Most often, figs mean inflorescences with a dense peel. The tree on which the fig grows, the fig, is a deciduous plant of the Ficus genus. It is a valuable fruit plant as it produces wine berries. Figs collected from this tree can be eaten fresh, dried or canned. Fig leaves are also used as medicinal raw materials. This plant is a real storehouse of vitamins, and, in addition, has an unusual taste. Few people know that various drugs are prepared on its basis for the treatment of the cardiovascular system. So, I have selected for you the 4 best recipes in my opinion. Let's get started!

Fig jam

Few people think about how useful figs are, once described in the Bible as the Fig tree from the Garden of Eden, or the Fig tree. Delicious sweet fruits are extremely beneficial for the human body. The secret of its benefits lies in the chemical composition of the fruit. Vitamins, minerals, fats, proteins, tannins, glucose and fructose, organic acids - all this is present in figs. Nutritious, it has powerful anti-inflammatory properties, and due to the acid content it contains, it is an excellent anti-aging product. Moreover, figs are famous for all these qualities not only in their fresh form. However, it should be remembered that there are also contraindications to the use of this fruit for some people. It is important to remember that diseases such as diabetes, gastritis, obesity, pancreatitis and gout place a taboo on this tasty fruit. The recipe for fig jam offered below is very easy to prepare, and its taste will pleasantly please you. Choose ripe, juicy fruits without damage for making jam.

So, you will need:

Fresh figs – 1kg

Citric acid – 2-3g

Drinking water – 100 ml (if the fruits are low-juiced)

Cooking method:

Wash the figs in running water, separate the stems from the fruit and grind the berries in a blender, meat grinder or using a special grater.

into the pureed figs , mix and leave in a cool place for 6-8 hours.

After this time, mix the figs with sugar again and put the container on the fire. When the mass is warm enough, pour the second part of the sugar into the container with the grated figs , add citric acid, and stir. If the mass is thick enough, pour water into it and mix everything again. Cook the jam over medium heat. Bring the mixture to a boil, stirring constantly, and immediately remove from heat. Set aside the jam until it cools completely.

When the fig jam has cooled completely, put it back on the heat and bring it to a boil again.

Remove the jam from the heat and immediately put it into jars prepared for canning (the jars must be clean and completely dry, the lids must be pre-boiled and dried). Seal the jars with ready-made fig jam with lids by rolling them with a seaming machine, or close tightly with screw caps.

jars of delicious fig jam upside down, cover with a warm towel and leave until completely cool.

Turn the cooled jars into their normal position and place them in a storage area for canned food.

Fragrant, incredibly tasty and very healthy fig jam will become a real treat for you and your loved ones.

If you liked our homemade fig jam recipe , leave your review in the comments below the article and share it with your friends.

When the fig jam has cooled completely, put it back on the heat and bring it to a boil again.

Fig jam, tasty and healthy

Traditionally, our housewives make jam from fruits that grow in our gardens and orchards. We are accustomed to jams made from raspberries, strawberries, apples, pears, and plums. Although no less tasty preparations are obtained from the fruits of tropical and subtropical plants, for example, a delicious dessert - fig jam.

Figs grow exclusively in warm southern climates. Its fruits are a source of huge amounts of minerals and vitamins. For example, syrup brewed from berries acts as a laxative, helps with diseases of the cardiovascular system, and replenishes the body with potassium. Jam is useful for anemia, because... contains a lot of iron, lowers high body temperature and helps restore strength after illness. Figs are used as an analgesic and wound healing agent.

Read also: Medinilla: description and features of care at home

This delicacy is also indispensable for bronchitis and sore throat. 2 mashed figs mixed with a glass of warm milk can work wonders. In addition to the fact that the jam can be consumed on its own, it can be spread on white bread, served as a sauce for chicken or duck breasts, and used for filling pies.

However, there are also contraindications to the use of this plant. It is undesirable for people suffering from diabetes, pancreatitis and acute gastrointestinal diseases.

Fig jam for the winter

Fig tree, fig tree, wineberry, it’s amazing how many names there are for figs. But its healing and beneficial properties for our body are no less striking. Moreover, figs are useful both fresh and dried; even jam from its fruits is of great benefit.

What is the value of this miracle berry? Figs contain large amounts of sugar, tannins, protein, and also a large amount of fiber. Figs are used to prepare a decoction as an antipyretic for colds and helps cope with coughs and sore throats. Fresh fruits are recommended for heart problems and anemia, and also have a beneficial effect on the hematopoietic system, liver and spleen.

In addition to the fact that figs are an extremely healthy berry, they are also very tasty. Ripe fruits are not just sugary, but I would say even sugary. Therefore, children enjoy eating delicious figs: green, yellow, purple. They also differ from each other not only in color, but also in size and shape.

And for my little ones with a sweet tooth, every year I make fig jam with lemon for the winter and dry its fruits for the winter, so that in the cold season I can please them with its delicious fruits.

For jam we need:

  • figs – 1 kg.
  • sugar – 500 gr.
  • lemon – ½ pc.

Fig preparations

Georgian manti is eaten hot. Just don't forget about the hot broth inside the products. Served with sauces. Such as adjika for those who eat spicy food and sour cream sauce, which is prepared as follows. Mix sour cream, tomato paste, dill and spices in a blender. This sauce goes well with manti. Sometimes khinkali is steamed in a slow cooker or double boiler.

Then it takes longer to cook - 30 minutes. But this deprives the dish of one of the features of khinkali - cooking in water. Vegetarians also do not lose the opportunity to enjoy this dish by cooking it without meat filling, replacing it with vegetables.

Toggle navigation. Home Healthy eating Figs pureed with sugar and lemon. Fig jam for the winter. Figs pureed with sugar and lemon. Fig jam for the winter 1. Pour it into the well and add salt there.

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I roll each lump into a flat cake, about 1.5 mm thick and about 12 cm in diameter. Serve, seasoned with black pepper and garnished with herbs.

Khinkali Kitchen utensils: meat grinder, rolling pin, bowl, pan, slotted spoon. Ingredients Initially, lamb or goat meat was used for minced meat; I buy more familiar types of meat: pork and beef. Step-by-step preparation Prepare the dough Prepare the filling Prepare the khinkali Bon appetit!

Video recipe In this video you can see how easy it is to prepare khinkali at home. How to properly serve and eat khinkali Khinkali is eaten only hot.

In the classic recipe, a meat grinder is not used; the meat is cut into small pieces with a knife. And the dough for khinkali in Georgian is kneaded hard and without eggs. To prevent the finished khinkali from sticking to each other, pour a cup of ice water into the pan before removing them, wait until they boil again, and place them on a dish. If you like spicy dishes, add red pepper to the minced meat. You can take it as a pod and grind it in a meat grinder along with the meat.

This will add not only spiciness, but also a special aroma. For cooking, use a wide pan and a large amount of water so that you can fit the largest amount at a time and prevent sticking to each other.

The cooled khinkali can be fried in a frying pan the next day, adding a little vegetable oil. Do not rush to cook all the prepared khinkali if their quantity exceeds your needs. They can be frozen raw as dumplings or dumplings.

Fig jam with lemon for the winter - recipe with photo:

We will sort out the figs, wash them thoroughly and cut off the stems. Place whole fruits in a saucepan and sprinkle with sugar. Leave in the refrigerator overnight.

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After the berries release their juice, place them on the stove and bring to a boil. Squeeze the juice of half a lemon and add it to our jam.

Boil the jam for exactly 5 minutes, collecting the foam that appears on the surface. Then remove from the hot stove and leave to steep for 12 hours.

After the time has passed, boil the fig jam a second time, also for 5 minutes.

Sterilize the jars, fill them with fig jam and let them cool a little. If the jam is closed immediately after spilling, then mold will appear on its surface over time. We roll up the jars with nylon lids for preservation and decorate them beautifully with a small piece of fabric, tied with a ribbon.

Fig jam with lemon for the winter, ready. Enjoy your tea.

In addition to the fact that figs are an extremely healthy berry, they are also very tasty. Ripe fruits are not just sugary, but I would say even sugary. Therefore, children enjoy eating delicious figs: green, yellow, purple. They also differ from each other not only in color, but also in size and shape.

Lemon-fig jam for the winter

This jam is distinguished by its sweetness, delicate aroma and slight sourness. It can be stored for about six months in a cool place, but it is unlikely that this miracle will stand idle for that long.

  • Figs 1.5 kg
  • Sugar 750 gr.
  • Lemon 3 medium pieces
  • Cinnamon - to taste
  • Rosemary - to taste

Take fresh, ripe figs, but not overripe ones. Sort out the fruits from the foulbrood, and remove the hard tails from the remaining ones with a sharp knife.

Carefully cut the figs into pieces, then pour sugar into the bowl with the figs.

The figs and sugar should stand for a while so that the fruits release their juice. At this time, you can start working on lemons: wash the fruits, carefully squeeze the juice out of them using a manual juicer. Rub the remaining zest onto a fine grater.

Add lemon juice and grated lemon zest to the bowl with the figs and sugar. Let the mixture simmer over medium heat.

When the mixture of figs and lemon begins to boil, foam will appear on the surface, which must be carefully skimmed off with a wooden spoon.

Add spices to the pan with future jam: cinnamon, rosemary. Boil the mixture for at least half an hour, then use a submerged blender to achieve a smooth jam consistency.

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When the jam is smooth, return the container to the stove and bring the mixture to a boil again.

Pack the finished jam into sterile jars, which are closed with sterile screw caps. The product should only be stored in a cool place, away from direct light.

Fig jam with lemon

Figs are a storehouse of useful elements. It has been eaten since ancient times as a medicinal product and a unique delicacy. And after many centuries, the fruits of the fig tree have not lost their popularity. Today, various culinary masterpieces are prepared from them: marshmallows, jam, tinctures and even ordinary preserves. There is simply a huge variety of ways to cook such sweets with the addition of different fruits and nuts. And the simplest and most common recipe for making fig jam with lemon is considered.

Cooking instructions

First of all, wash the fruit. We do this carefully, without damaging the thin skin, after which we blot each berry with the same care with napkins.

Place the figs in a special cooking container and fill with bottled water in such an amount that the fruits are completely immersed in the liquid.

We begin heat treatment of the product. Boil the berries for no more than five minutes from the start of boiling, after which we remove them from the water. Instead, add sugar and squeezed lemon juice. If desired, add a little vanillin.

Mix the resulting mixture well, turn on medium heat, and continue heating until a thick syrup is obtained.

Dip the berries into the sweet mixture, boil the figs for no more than five minutes, then set the basin aside.

Cover the cooled mass with a clean cloth, leave for 10 hours, after which we repeat the preparation twice with the same break interval.

Using a repeated method of heat treatment, we keep the berries intact and preserve their great taste.

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At the last stage, boil the products for another 10 minutes.

Transfer to sterilized jars and seal tightly with special screw caps.

We cover the cylinders with a blanket until they cool completely, after which we put them in the cellar with the rest of the winter supplies.

The total time for preparing fig jam was two days. We got an amazing dessert made from fruits that looked like delicious jelly candies. By consuming sweet berries, we stimulate the production of serotonin, providing ourselves with the so-called happiness hormone.

Features of preparing fig jam with lemon

The main rule for making tasty and healthy jam from fig tree fruits is to collect a high-quality harvest. There are two types of this plant - black and green fruits. The first type of fig is suitable for eating and cooking only when it acquires a dark lilac color. And the green fig tree at the moment of ripening has white fruits with a yellow tint.

It is impossible to keep the collected fig berries fresh for a long time, so it is recommended to start preparing them immediately after picking in order to preserve as many useful substances as possible.

To prevent the fruits from cracking during cooking, they should be dipped into boiling syrup and dried (after washing, they should be placed on a paper towel and blotted well).

To speed up the process of soaking the berries in syrup and reduce the cooking time, use a toothpick to pierce the fruits on both sides.

To increase the taste of fig jam, you can add not only lemon, but also other spices and seasonings to the classic recipe. A pinch of vanillin, cinnamon, cloves and even allspice can add a pleasant aroma and taste.

Sometimes lime or orange is added instead of lemon, and citrus zest can also be a good addition.

Recipes for fig jam with lemon

Figs have practically no aroma of their own, so various additives in the form of spices or other fruits are often used to make jam from this berry. Fig berries go well with lemon, because they do not contain acid. Using lemon, you can easily replace the required amount of acid so that the jam does not become sugary.

There are several recipe options for making this jam with the addition of lemon or just its juice. Below we will consider several simple recipes with step-by-step photos of fig jam with lemon.

Recipe for fresh fig jam with lemon

  • 1 kg peeled figs;
  • 800 g granulated sugar;
  • half a medium lemon;
  • 2 glasses of water.

Fig fruits are collected (they can be purchased), cleaned of twigs and leaves and washed well.

The washed fruits are dried and the peel is removed.

The peeled fruits are placed in an enamel or stainless steel pan, and 400 g of sugar are added. Let it brew to release the juice.

Syrup is prepared from the remaining sugar (400 g).

Pour granulated sugar into the container where you plan to prepare the jam, fill it with two glasses of water and put it on the fire.

As soon as the granulated sugar has dissolved, peeled figs are added to the syrup.

While the figs in the syrup are boiling, cut the lemon. It is divided in half, the seeds are removed and one half is cut into slices.

Before boiling, add chopped lemon slices to the jam. Let it boil for 3-4 minutes. Remove the foam formed during boiling.

The finished delicacy is cooled.

Fig jam with lemon juice

  • 1 kg of figs;
  • 3 cups sugar (600 g);
  • 1.5 glasses of water;
  • juice from half a lemon.

A step-by-step recipe will help you prepare the dish without mistakes.

Pour 3 cups of sugar into a saucepan and add 1.5 cups of water.

Mix sugar and water. Place the pan on the fire.

While the syrup is boiling, cut the lemon and squeeze the juice out of one half.

The squeezed lemon juice is added to the boiled sugar syrup and stirred.

Pre-washed figs are dipped into boiling syrup. Mix everything carefully with a wooden spatula and leave to simmer over low heat for 90 minutes.

Fig jam with lemon and nuts

  • figs 1 kg;
  • sugar 1 kg;
  • hazelnuts 0.4 kg;
  • half a medium lemon;
  • water 250 ml.

The figs are cleared of leaves, the stem is removed, and washed well. The prepared fruits are covered with sugar, 1 kg per 1 kg, and allowed to brew (the longer it sits in sugar, the softer the fruit will be in the jam).

The figs soaked in sugar are placed on the fire. Stir until the sugar dissolves. Then bring to a boil, reduce the heat and simmer for 15 minutes. Remove from the stove and allow to cool.

After cooling completely, the jam is put back on the fire and pre-peeled hazelnuts are added. Bring to a boil and cook for another 15 minutes. Remove from the stove and allow to cool again.

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The third time, the cooled fig jam with hazelnuts is put on the fire and chopped lemon slices are added to it. Bring to a boil, reduce heat and simmer until the syrup resembles honey.

The finished jam, while warm, is poured into sterilized jars, tightly closed with a lid, turned over and allowed to cool completely. The finished jam can be stored away for the winter.

Recipe for fig jam with lemon without cooking

  • 0.5 kg of figs;
  • 0.5 kg sugar;
  • a couple of drops of lemon juice.

The fruits are cleaned and washed well. Cut in half (if the fruit is large) and pass through a meat grinder. Leave the crushed mixture until the juice is released. Cover with sugar and add a couple of drops of lemon juice. The amount of sugar and lemon juice can be increased or decreased according to taste.

The mixture is mixed well and served. This jam does not last long, so it should be cooked a little.

How to make fig jam with lemon for the winter at home - step-by-step recipe » Suseki

Fig jam does not have a special aroma, but the same cannot be said about its taste. This is a very delicate and, one might say, delicious taste that is difficult to describe. In some places it resembles dried strawberries and grapes, but everyone has their own sensations. Figs have many names. We know it under the names “fig”, “fig”, or “wine berry”.

Ingredients: figs, lemon, sugar Time for bookmarking: Summer

Finding ripe and truly tasty figs is quite difficult. After all, it grows in the south and for long transportation it is picked while still green, which does not reflect very well on its taste. But unripe figs are also suitable for making jam. Heat treatment and sugar will correct all these shortcomings.

The color of the jam is influenced by the variety of figs, and there are many of these varieties. There are varieties with blue skins that will give pink jam, and there are varieties with green skins and, accordingly, the jam will be yellowish-green.

For 1 kg of figs:

  • 0.5 kg sugar;
  • 2 lemons (zest and juice);
  • Spices: cardamom, rosemary, cinnamon, to taste.

So, sort out the figs. Throw away any fruit that is obviously rotten, or use a sharp knife to remove the foulbrood, if possible.

Cut off the hard tails on both sides. Cut the figs into quarters and sprinkle with sugar.

The figs should release their juice, while you take care of the lemon. Grate the zest from the lemons and squeeze out the juice. Add all this to the pan with the figs.

If there is already enough juice, you can put the jam on the stove to cook.

When boiling, a foam forms on top, which must be removed regularly.

To improve the taste of fig jam, you can add a sprig of rosemary or a cinnamon stick to the pan.

Cook fig jam for at least 30 minutes. After this, remove the pan from the heat and mash the figs with a potato masher or immersion blender.

Place the pan back on the heat and bring to a boil.

Spoon the hot fig jam into sterilized jars and seal.

Fig jam is very delicate and does not like high temperatures. It should be kept in the refrigerator or pantry, but no more than 6 months. After this, the taste of the jam will begin to deteriorate and ferment.

How to make amazing fig jam, watch the video:


Terms and conditions of storage

Fig jam, prepared according to a recipe with heat treatment, is stored in the same conditions as any preparation for the winter. The ideal conditions for preserving all the beneficial qualities are a cool, dark place. But the shelf life directly depends on the amount of sugar and the presence of citric acid. If the ratio of sugar and berries is equal, then the shelf life of such jam can be about a year. The presence of lemon or its juice prevents the syrup from becoming sugary.

Jam prepared according to a recipe without cooking is unsuitable for long-term storage. It must be consumed within 1-2 months.

Lemon jam through a meat grinder

Lemon can also be used to make aromatic and tasty jam for dessert with tea.

In addition, it is very healthy, contains a lot of vitamin C, like all citrus fruits, and will boost your immunity during the cold season.

In the lemon jam recipe, sugar balances the sour notes and, if you cannot eat lemons fresh, use it with granulated sugar.

Using lemon jam through a meat grinder allows you to end up with the consistency of almost jam or confiture, and the treat turns out to be very delicious.

Lemon jam with zest through a meat grinder

  • lemons - 1 kg
  • sugar - 1.2 kg
  • 350 ml water

How to make lemon jam with zest:

1. Remove the zest from the lemons with a grater and peel off the white part of the peel.

2. Divide the citrus fruits into wedges and remove the seeds.

3. Cook the syrup from water and sugar, boiling and stirring for 2-3 minutes. Cool to 80 degrees.

4. Scroll the lemons through a meat grinder, transfer to a saucepan, add the zest and pour hot sugar syrup.

5. Stirring, heat to a boil over low heat, cook for 5 minutes, remove from heat and let stand for 1 hour.

6. Drain the syrup and boil it separately for 10 minutes. Pour over the lemons and leave for an hour.

7. Then cook for another 15-20 minutes until done.

The finished lemon jam can be poured through a meat grinder into sterilized jars and rolled up or stored in the refrigerator.

For flavor, you can add a little liqueur to the jam before removing from heat.

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Lemon and orange jam through a meat grinder

  • 1 orange
  • 1 small lemon
  • 150 g sugar
  • 100 ml water

How to make jam from lemons and oranges:

1. Rinse the lemon and orange well and pour boiling water over them. Dry.

2. Cut into small slices along with the peel, removing the seeds.

3. Grind using a meat grinder.

4. Sprinkle the resulting mass with granulated sugar and stir thoroughly.

5. Wait until the sugar dissolves and is distributed throughout the entire volume. Add water.

6. Place on the stove, bring to a boil and cook over low heat, stirring, for 15-20 minutes until the desired thickness.

7. Place in clean jars and keep in the refrigerator.

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