Fig Jam

Majid Al-SharifCuoco

Ingredienti

• Figs
  1 kilogram
• Zucchero
  500 grams
• Succo di limone
  1 teaspoon
• Acido citrico
  0.3 teaspoon

Passi

1. 1

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

   Utensili necessari:

   Pentola

   10 min
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 min
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 min
4. 4

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

   Utensili necessari:

   🍳

   Jar

   5 min
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 min

Fatti nutrizionali

Valori nutrizionali degli ingredienti (per 100g)

Zuccheroper 100g

Energia387 kcal

Carbohydrate100 g

Zuccheri totali100 g

Succo di limoneper 100g

Energia20 kcal

Proteine0.1 g

Carbohydrate5 g

Zuccheri totali1 g

Acqua94 g

Acido citricoper 100g

Energia300 kcal

Carbohydrate99 g

* Le informazioni nutrizionali sono approssimative e il loro calcolo può essere influenzato dal tipo di ingrediente e dai metodi di coltivazione, conservazione e cottura.

Caratteristiche dietetiche e tag