Winter jam made from fig peaches will delight everyone with its rich and unique taste. This delicacy is not only tasty, but also healthy. Fig varieties contain many vitamins, beneficial acids and minerals. In properly prepared jam, the fruit should melt in your mouth, even after a long period of storage. Fig peaches are a hybrid of two fruits, so you need to know some of the features of making jam for the winter from them.
Features of making fig peach jam for the winter
The brewing process itself is not complicated and does not require much time or expense. To obtain the perfect jam, the main thing is to properly prepare the containers and ingredients, strictly adhere to the required dosage of products, and follow the recipe steps correctly.
Depending on the state of ripeness of the fruit, the resulting jam may have a different consistency. If the jam is too thick, add just a little boiling water and cook. If the jam turns out liquid, some housewives add gelatin or flour to it.
Recipe Ingredients
To make fig peach jam, you need the following ingredients:
- kilogram of fig peaches;
- kilogram of sugar;
- half a glass of water;
- one small lemon;
- half a stick of cinnamon;
- sprig of mint.
It wouldn't hurt to add a pinch of ground cardamom and pink peppercorns.
Preparation of raw materials
Fruits of medium ripeness are selected for jam. Fruits should not be hard or overripe. Overripe ones are good for jam or jam.
Fruits must be washed several times with warm water. Whether to leave the peel or not is up to everyone to decide for themselves. The peel of fig fruits contains more than half of the vitamins, but they have a specific taste and not everyone likes them.
The peeling process must be carried out before actual cooking. It is necessary to immerse each fruit in hot boiling water and immediately throw it into cold water. This procedure will remove the skin on its own. Without the skin, the flesh of fig peaches darkens. Placing the peeled fruits in an aqueous solution of citric acid will help to avoid such a reaction.
Fruit seeds can be left or removed.They do not at all affect the taste and final result of the jam.
How to prepare containers
Glass jars must be thoroughly washed with soda solution. The water should be warm; instead of soda, you can add mustard powder. Then you need to sterilize the jars for about 15 minutes. Don't forget about the lids - they also need to be washed with soda water and kept in boiling water for a couple of seconds.
How to make fig peach jam?
Step-by-step preparation of fig peach jam:
- Cut the fruit into slices, first removing the peel and seeds.
- Place the dogs in a saucepan and sprinkle with sugar and grated lemon zest. Wait a couple of hours.
- Pour water over the fruits, add cinnamon and mint. Bring the mixture to a boil, then, reducing the heat to low, simmer for about half an hour.
- At the end of cooking, squeeze lemon juice into the pan. Mix. Remove from stove.
- Pour into jars. Roll up.
Option without water
Peaches are tender and juicy fruits, so jam can be made from them without water. Two ingredients are required (their equal ratio in mass) - fig peaches and sugar.
Cut the prepared dogs and place them in layers with sugar in a container in which the jam will be cooked.
Refrigerate for about six hours. After this time, bring to a boil over high heat and immediately reduce the heat. Cook over low heat for two hours.
Product storage rules
It is recommended to store jars of fig peach jam in a cool and well-ventilated area. The jars should not be exposed to direct sunlight; it is better to choose a dark room. To do this, the jars are placed in the cellar or refrigerator.
On average, jam is stored for about a year.
