Fig jam

Figs — probably my favorite fruit, pity that it grows only in the South. Figs can be white, which has a peel from green to yellow color, and black, with a peel from red-brown to purple. In Ukraine it is growing in the Crimea. Last weekend we went to Yalta, and there in the yard grew these trees, and of course I brought home a little more than a kilogram of this fruits to cook my favorite jam
However, when you tear it — juice is releases, which is very sticky and will burn your hands, but it seems that is the only disadvantage of this wonderful fruit.

Preparation

I started cooking at night, as soon as arrived, so the photo a little bit dark. Figs should be washed, cut off the tails and pricked in several places.


Cook syrup from sugar and water. I add water by little water, stirring constantly. It took a little less than a glass of water. Add lemon juice into syrup.



Lower figs into boiling syrup, cook for 5 minutes and leave to cool.


After 6 hours, cook figs in a boiling syrup for 5 minutes again, cool again and set aside for 6 hours so that it will satiate by syrup.


So do for 5 times. The last time we bring the jam to a boil and pour it in a clean and sterilized jars. Close the jars with caps and leave to cool down.


From 1 kg of figs I've got two 0.5L jars of jams and a glass of syrup.

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