In our region, figs are growing everywhere, including forest land. The dacha also has three trees, differing in the degree of maturation for the early, mid-ripening and late varieties. I love him for the fact that he grows up without any interference from us, and often - and in spite of him. Fruiting is so often and a lot that sometimes it seems: you had to stop at one tree.
Every autumn our family faces a problem: to eat, sell or cook a fig jam. When the first is physically impossible since the fig is climbing out of the ears, the second does not have enough time and conscience, the third option remains. Therefore, until October, the future work of culinary art will languish in our kitchens with our mothers.
Grandmother, in the winter evening, for tea, took out a lighter can of thick brown from home preparations. She believed that since the jam is not sterilized and not rolled, it should be cooked for 40 minutes after boiling, and no less.
I choose berries of medium size, undersized, so as not to boil. This is my nature - I love that the dish was beautiful, not just delicious. For the same reason, I do not cut off the tails with which they are attached to the tree. This is almost a 100% guarantee that the berries will not lose shape in the jam.
For cooking jam, I use a copper basin. It is small in volume, so the maximum tab is 5 kg of berries. Granny was insured and added sugar to him in the proportion of one to one, I also put on 5 kg of figs no more than 4 kg of sugar, and sometimes less - the berries themselves are very sweet.
We put the picked and washed berries in a basin, fall asleep with sugar and leave for about three hours (more conveniently - for the night), so that they give the juice. We do not add water, otherwise, the berries will be small, and the juice will be a whole cistern. We put all this beauty to languish in a small fire, periodically gently stirring with a wooden spatula, so that the berries do not stick to the pelvis.
As soon as the jam begins to boil, foam forms on its surface. First white and pink, and by the end of cooking - with a brownish tinge. You can, reinsuring, wait until a drop of foam will not stop blurring on the saucer. To my taste, such a jam is overcooked. I like natural colours and delicate taste of figs. Therefore, I cook for no more than an hour from the moment of setting on fire, that is, not more than 20 minutes after boiling.
Since figs usually are many, I never cook a new batch the same as the previous one - for a change. For example, I add walnuts or hazelnuts. They can simply be poured into a basin when put the jam on fire, or "show off" - stuff each fig with a nut through the flat middle of the berry.
I love using lemon. For 5 kg of berries, one half of the Abkhazian thin lemon, chopped with small straws, is usually enough. When there is no lemon, the orange peel will not hurt. You need to cut it into cubes. Citrus fruits are usually put in the jam when it has already begun to boil.
Well, weed. Together with citrus or separately, you can put fresh or dried mint, lemon balm and even thyme. With the latter, carefully, it gives a very strong smell. In the combination of thyme with orange, for example, my jam somehow turned into a cherry. At least the smell was identical.
And finally, what if the autumn turned out to be rainy and the whole fig is revealed on the tree, turning into something "guts out"? Do not worry, we'll save! This berry is not kept for a long time, it is sour. Therefore, it requires urgent measures. Brew traditional jam from it will not, it turns out ugly. But for jam- five minutes of the best raw materials cannot be found!
We twist the washed berries through a meat grinder, in mashed curdled we add sugar 1: 1, put on fire and bring to a boil. We boil not more than 5-7 minutes, pour on sterilized jars and roll! The usual jam can be packed in cans with a twist.
And it does not matter which way you chose, because the winter, in any case, will be delicious!