Fig Jam

Majid Al-SharifCuisinier

Ingrédients

• Figs
  1 kilogram
• Sucre
  500 grams
• Jus de citron
  1 teaspoon
• Acide citrique
  0.3 teaspoon

Mesures

1. 1

   To make the syrup, add sugar with two cups of water and bring to a boil until it thickens somewhat.

   Matériel requis:

   Marmite

   10 minutes
2. 2

   To make the jam, wash the figs and add them to the syrup, stirring gently and continuously, and do not forget to remove the scum from the syrup.

   10 minutes
3. 3

   Keep the heat very low to maintain the shape of the figs so that each one remains whole and not mashed. When it turns a honey color, add the lemon juice and let it simmer for 5 minutes, then turn off the heat.

   5 minutes
4. 4

   Once the jam cools, pack it into a dry, clean jar and store it.

   Matériel requis:

   🍳

   Jar

   5 minutes
5. 5

   If we want to use the jam as a hospitality treat, strain it from the syrup, then dip each fig in coconut and arrange it on a plate, then garnish with raw nuts as desired (almonds, walnuts, or pistachios, etc.).

   5 minutes

Faits nutritionnels

Valeurs nutritionnelles des ingrédients (pour 100g)

Sucrepour 100g

Énergie387 kcal

Glucides100 g

Sucres totaux100 g

Jus de citronpour 100g

Énergie20 kcal

Protéines0.1 g

Glucides5 g

Sucres totaux1 g

Eau94 g

Acide citriquepour 100g

Énergie300 kcal

Glucides99 g

* Les informations nutritionnelles sont approximatives et leur calcul peut être influencé par le type d'ingrédient et les méthodes de culture, de stockage et de cuisson.

Caractéristiques et étiquettes diététiques