Is it possible to freeze figs for the winter. Figs for the winter: recipes for jam with a fantastic taste. Fig jam with hazelnuts

Step 1: prepare cans and lids for conservation.

Step 2: prepare the figs.

Step 3: preparing the syrup.

Step 4: put the figs in jars and preserve.

Step 5: serve canned figs.

- - If you do not want to wash the cans with detergent, you can use regular baking soda, it works great with grease, old stains from sunflower oil and various other contaminants.

- - Do not add more cinnamon than is written in the recipe, this spice has a very cloying sweet aroma, it can overpower the smell of figs.

- - Instead of lemon juice, you can use citric acid or take 2 lemons and survive from them natural juice, you get about 100 grams of lemon juice, it is enough for 5-6 cans.

- - In one jar with figs, you can canned pears, peaches, you get a fruit platter.

The benefits of figs can hardly be overestimated, the fruits of the fig tree are full of trace elements and vitamins. The use of fig pulp has a positive effect on the work of the gastrointestinal tract, cardiac and hematopoietic systems of the body, berries remove toxins and are the prevention of severe diseases of internal organs. However, the lack of figs is in short storage periods with high harvest volumes, since each fig bush bears fruit 2-3 times per season, depending on the variety. In this article, I will talk about ways to preserve figs for the winter without losing their beneficial properties.

Dried figs

The dried fruit popular with weight and health watchers is dried figs. It is not difficult to make it, and the beneficial properties of the berry are fully preserved due to the lack of boiling and prolonged heat treatment. To dry figs, select fruits that are at an extreme stage of ripeness. If possible, wait until they themselves fall from the tree, collect from the ground. Examine the figs for damage. Clean from dirt, if the fruits need to be washed, do it carefully so as not to damage the thin and delicate skin of the figs. Spread the figs on a sieve in one layer, spray with water from a spray bottle, let dry. After half an hour or an hour, prepare boiling sugar syrup, dip each fruit in the syrup for a couple of seconds, no more. This will protect the figs from fermenting.

Put the processed fruits on a wooden board in one layer, point the tails of the figs up, towards the sun. Move the boards to a sunny, open area and let the figs dry. To avoid storing the barrels, change the position of the berry every 2-3 days, turning it from side to side. After 2 weeks, the figs will dry up, but not yet dry. At this stage, the fruits must be flattened, the leg must be pressed down so that a dense and even oval is obtained. String the fruits with a needle with a strong thread, place the resulting beads in a warm, but shady place, under a canopy. The figs will remain there until completely dry. Do not forget to hide the figs in a dry place if the weather turns bad and it rains.

Fig jam

The technology of cooking fig jam is not very different from any other fruit. However, there are two nuances that apply only to the fig tree.

• Figs are a fruit that contains enough sweetness. The standard proportion of fruit to sugar 1: 1 in the case of figs will be excessive, the jam will lose its taste.
• So that the figs do not float on the surface, but are cooked whole, use the housewives' secret. Pierce each fig with a toothpick in several places.

To make jam for every kilogram of figs, you will need 1 liter of water and 500 grams of sugar. Dissolve the sarah in water and bring the resulting syrup to a boil. Dip the prepared figs in syrup, boil for 5 minutes, remove from heat. After 12 hours, repeat the procedure, boil for no longer than 5 minutes. Carry out the third boil after another 12 hours, then pour the jam into prepared and sterilized jars, and send it to a dark place for infusion.

Fig alcoholic drinks

In addition to healthy and tasty sweets, which the whole family, including children, will be happy with, you can prepare original and unique alcoholic drinks from figs. To prepare liqueur from figs, for each kg of berries you need 800 ml of water, 1 liter of alcohol and 1 kg of sugar. Rinse the fruits, crush, fill with water and set to infuse. After 4-5 days, squeeze the resulting juice, strain with gauze. Mix with sugar and alcohol, leave to infuse for a few days. Pour the resulting solution into bottles, close and send to a dark, cool place to stand for 1-1.5 months.

Making wine from figs is even easier. Wash the fruits thoroughly, cut into 4 parts, put in an earthen vessel. Add a pinch of blueberries and 10 liters of water (for 1 kg of figs) there. Close the jar tightly and let sit for 10 days. After this time, pour the future wine through cheesecloth, pour into bottles, cork and send to infuse for several months in a cool and dark place.

Fig blanks are quick and easy recipes that even a beginner in the field of cooking can handle. In winter, the whole family will have the opportunity to taste healthy vitamins, plunging into the memories of the past summer.

Fig is a southern berry growing on a fig tree, it is also called fig.

The fresh fruit is very delicate, quickly perishable and does not survive in this form.

How to choose figs for storage

Depending on the variety, fresh figs are:

• green;
• Brown;
• yellow;
• dark purple.

Pressing on the fruit will help to select the figs. Ripe berry is always soft with a pronounced sweetish aroma.

It's okay if scratches are found on it - the taste will not suffer from this. Hard and crumpled figs with a putrid or sour odor should not be taken.

How to store fresh figs

Therefore, the berries are preferable to use in places of ripening, since after transportation they quickly ferment.

Berries are laid as follows:

• they are washed;
• dried;
• placed in containers, closed;
• the containers are placed in the refrigerator on the shelf reserved for storing vegetables.

Fresh figs will be stored for a much longer time in freezing. A suitable temperature for this is below -15 ° C.

Important: room temperature is not suitable for keeping fresh figs. The berries will ferment in a day.

How to store unripe figs

If you buy unripe fruits, it is possible to achieve ripeness in 2-3 days.

What are shelves used for in dark, cool and dry rooms:

• pantry;
• subfield;
• basement;
• cellar, etc.

Once the figs are ripe, they can be stored at low temperatures.

How to store dried figs

The storage time depends on the type of container and the temperature values:

1. The "Freshness" zone in refrigeration equipment with a temperature slightly above zero is the most comfortable place for figs placed in a package (container).
2. Instead of a refrigerator, a basement with a slight positive temperature will also do. There, too, there are conditions for saving dried berries for two to three weeks.

The shelf life will last if you regularly open the container with dried fruits and check for damage that has begun or the formation of mold on the fruits.

Here is one of the methods for preserving the fruits: you need to put them in a bag made of canvas material and put it in a glass vessel, which is tightly closed with a lid.

An important condition for this is indoor humidity up to 80% at a temperature of -15 ° C.

Preparation

For drying, ripe fruits must be used. The main sign of maturity (and therefore quality) is their independent fall from the tree.

Stages of fruit preparation:

• rinse thoroughly from dust;
• remove damaged areas;
• lay on a cloth to absorb moisture.

To add sweetness in a dry product, figs are boiled with constant stirring with a wooden spatula (spoon) for 7-10 minutes in boiling syrup.

A sweet solution is prepared from three glasses of water and one glass of sugar. At the end of the time, discard the cooked figs in a colander and dry each fig well. The berries are now ready to dry.

Oven

Stages of drying figs in the oven:

1. The prepared fruits are placed on the oven rack.
2. The temperature is set to a minimum (not higher than +60 ° C), and the door is kept ajar.
3. Flip the figs at intervals of 2 hours.
4. It takes 8 hours to dry the figs.

Important: do not put the fig tree on the baking sheet. The air required for drying is drawn from all sides through the grate. It is better to put gauze on a lattice sheet with large holes.

Electric dryer

With this unit, the figs reach dry condition much faster. They remain as juicy as freshly picked, and their color turns golden.

Drying procedure:

• The fruits are cut in half and put on clean cloth. It will absorb excess moisture from blanching.
• The halves of the berries are evenly laid out on the pallets of the drying device.
• Drying time for small fruits is up to 10 hours. It is better to cut large specimens into two parts.

Drying in the sun

Figs are also washed and dried, and then laid out on a trellised sheet. It is installed so that warm air gets to the berries from all sides.

Traditional sun drying lasts 4-6 days. The berries are dried in the shade, strung on a strong thread.

Cutting the figs into 2 pieces and placing them on a wire mesh sheet with the cut side up will speed up drying.

Important: the sweet fig smell is insect bait. Therefore, the fruits placed on a lattice sheet for drying must be covered with a gauze layer.

How to keep figs for the winter

• jam;
• jam;
• compote;
• confiture;
• jam;
• syrup.

Also made from fig wines and liqueurs. But do not forget that fresh fruits are taken from figs to make homemade alcohol.

How else can you prepare?

Figo can be pickled, compote, jam and juice can be made from it.

Pickled figs are popular in fig harvest areas.

To prepare it you will need:

• 250 g of dried berries and port wine;
• 65 g balsamic vinegar;
• 1 tsp. orange and lemon peels;
• 1 tbsp. l. Sahara;
• 125 g crushed nuts;
• salt, pepper powder - optional.

Figs are marinated like this:

1. The dried product is placed in a jar, the port is poured in, the grated zest is poured in and placed in the refrigerator for 24 hours.
2. After that, the liquid is poured into the pan, the remaining components are added and the pan is placed on the stove.
3. After boiling, put the fig tree in the dressing and cook for 30 minutes over low heat (do not cover with a lid).
4. The cooled content is transferred to a clean jar and stored in a refrigerator.

Fig compote for future use

This homemade canning is easy to prepare. Both fresh and dried figs are suitable for her.

A three-liter jar requires:

• 300 g figs;
• 150 g of sugar.

2.5 liters of water should boil in the dishes, pour the ingredients into it and cook for 10 minutes. Remove the compote from the heat, pour into a prepared glass jar and seal with a lid.

Insulate the inverted jar with compote with a blanket. A chilled container with fig contents can also be stored outside the refrigerator - the compote will not deteriorate until the next harvest.

Important: no more sugar to put in - the fig tree is already sweet.

Green Fig Jam

Looking for:

• 1 kg of berries and sugar;
• 300 g of water;
• 5 g citric acid.

Preparation:

1. The figs are stuck with a fork and boiled in 2-3 waters for 5 minutes. By changing the water, the bitterness is removed and the berries soften.
2. Then the figs are dipped in a syrup made from 500 g of sugar and 300 g of water, and boiled for 15 minutes to soften the figs.
3. Then add 500 g of sugar, bring the contents of the pan to a boil, remove from heat, put in a secluded place until the next day.
4. The fruits soaked in syrup are boiled, not forgetting to pour citric acid dissolved in a small volume of water into the jam 3-4 minutes before the end of cooking.

Store the jam in a cool and dark room.

It is prepared without boiling, for which figs are infused in boiled syrup. For 1 kg of fruit, you need 700-750 g of granulated sugar, 2 tbsp. water. Ripe fruits, washed and dried, are used.

The first time the syrup is boiled for 7 minutes, figs are poured over it and cooled. The drained sweet solution is brought to a boil, the heat is reduced, boiled for 5 minutes, combined with the berries for the second time and allowed to cool.

And so three more times. At the end of the third time, spread the jam in a sterilized jar, close the lid and wrap it up. Store it in the refrigerator (cellar).

Fig juice

Only ripe figs are good. They are washed in cool water, moisture is allowed to drain. Then scalded with boiling water, rubbed through a metal sieve.

Chilled boiled water is added to the prepared mixture, keeping the ratio 2: 1, and the mix is ​​squeezed out through several gauze layers.

Video: Fig Jam

Conclusion

Delicious fresh fruit is not stored for long. To keep it longer, you can dry it, put it in the refrigerator, or pickle it.

For the winter, you can prepare sweet jam, jam and marmalade from figs, cook compote. Fig syrup can be added to tea instead of sugar.

The fig or fig tree is famous for its healthy fruits. The most useful substances are in fresh fruits, but they are stored for a very short time. In the ripening season, various preparations are made from figs.

Fig jam

Ripe fruit jam is cooked at the rate of a liter of water and a pound of sugar per kilogram of figs. Each fruit must be pierced in several places with a toothpick. Syrup must be boiled from sugar and water, bringing the liquid to a boil. Prepared figs are immersed in boiling syrup and boiled for 5 minutes without stirring. If the fruits are at the top, immerse them in syrup with a wooden spatula. After the workpiece is removed from the heat, leaving for 12 hours.

Next, the jam is boiled again for 5 minutes. After that, the jam is turned off and left for 12 hours to infuse. For the third time, after 5 minutes of boiling, the hot jam is placed in jars.

Dried syrup

This is not just a delicacy, but also an excellent remedy for colds and coughs. Figs are dried in two ways: natural and artificial.

For drying, you need to use ripe fruits that have fallen by themselves. They must be clean and whole. If the fruits need to be washed, this should be done carefully, since ripe litter has a thin skin. The fruits are laid out on a sieve and gently sprayed with water from a spray bottle.

When the figs are dry (after about half an hour), each fruit is dipped in boiling syrup for a couple of seconds. This treatment prevents the fermentation process. Next, the figs are laid out on a wooden lattice, directing the tails of the fruit towards the sun.

If the weather is rainy, the grate with fruits is removed indoors. Also, the fruits must be taken at night. The figs are turned over every 2 days to prevent stagnation. After a week and a half, the fruits will dry up and can be removed from the wire rack. Now the figs are flattened slightly, that is, the top must be pressed in so that a dense disc forms. After that, the prepared fruits are strung on a thread and placed under the canopy until they are completely dry. If the weather is not sunny, you will have to dry the figs on gas, but in this case, the taste of dried fruits will turn out to be somewhat different.

Frozen figs

Not a very common way of harvesting figs for the winter, but quite fast. Experts advise using dark figs, previously washed. Wet fruits are dried, after which they are laid out in a bag, air is removed and placed in the freezer.

Pickled figs

Ingredients:

• 1 cup dried figs
• 1 glass of port;
• 0.25 cups balsamic vinegar
• a teaspoon of orange and lemon zest;
• a spoonful of sugar;
• half a cup of crushed nuts;
• salt, ground pepper.

Preparation:

Dried figs are put into a jar, port wine and crushed zest are poured into the same. In this form, the workpiece is left in the refrigerator for a day. Then the liquid must be drained and the rest of the ingredients according to the recipe added, put on fire. When the filling boils, put the figs in it. The mass is boiled over low heat for half an hour with the lid open. When the workpiece has cooled down, it is transferred to a clean jar and placed in the refrigerator for storage.

Fig liquor

To prepare liqueur from figs, you need 0.8 liters of water, one kilogram of figs and sugar, a liter of alcohol. Fresh figs are washed, then they must be crushed and filled with water. In this state, the workpiece is left for 4 days. Next, the mass must be filtered and pressed. Sugar is dissolved in the liquid and alcohol is added. The workpiece is left to infuse for several days.

The filtered liquid is bottled and stored in a cool, dark place.

Figs for the winter: recipes for jam with fantastic taste

Hello dear friends! Today we will tell you how to make delicious fig jam.

Most often, figs mean inflorescences with a dense skin. The tree on which the fig grows - fig - is a deciduous plant of the Ficus genus. It is a valuable fruit plant, as it produces wine berries. The figs harvested from this tree can be eaten fresh, dried or canned. Also, fig leaves are used as a medicinal raw material. This plant is a real storehouse of vitamins, and, moreover, it has an unusual taste. Few people know that various drugs are prepared on its basis for the treatment of the cardiovascular system. So, I have selected for you 4 of the best recipes in my opinion. Let's get started!

Azerbaijani-style fig jam (with lemon)

Components:

• figs - 3 kg.;
• sugar - 2.5 kg;
• lemon;

In this recipe, you need to peel the fruit from the skin, but I believe that this is not necessary. But if you want to follow the instructions clearly, then it is better to use a well-sharpened knife for this. Place the peeled figs in a saucepan specially designated for it, in which the jam is planned to be boiled. Sprinkle the peeled fruits with sugar and hold in this state until the fruits let out the juice so much that they are all "under water". Don't mix fruit with sugar... It is better to easily scroll the container around the axis several times.

The next step is to put it on fire, boil it. Cook over medium heat for about fifteen minutes, then remove the pan from the heat and leave to cool completely. Repeat the last steps (boiling, rolling, cooling) two times. In the final result, the jam should be on the fire for forty-five minutes. At the end of the above procedures, you should check jam readiness... The finished jam has a viscous consistency and does not spread if you drop it on a dish. If the product is undercooked, repeat the cooking. The output is three liters of jam, which should be poured into processed jars. Put a few shares of lemon in jars, close.

For those who love recipes in video format, another option:

Jam with hazelnuts (hazelnuts)

• figs / hazelnuts - 1 kg each;
• 2 tbsp. water;
• 1.5 kg of granulated sugar.

In accordance with the traditions of the Abkhaz cuisine recipes, you can make delicious fig jam with hazelnuts . Its wonderful taste will win the hearts of the household! The main ingredient, of course, will be figs. You should pay attention to its quality, because the further taste and smell of the jam depends on it. In this regard, it is better to follow a simple advice: buy fig fruits on the market, choosing only the best ones with your own hands.

You need to take only fresh figs, without various damages. It is better to buy hazelnuts not peeled.

Cooking and boiling will take some time - about a few days... So it is worthwhile to tune in to long-term work and be patient. The syrup should be prepared as follows: fill the container with water, add sugar. Put it on the stove. Cook over low heat, stirring often, until tender. Wash the figs, make a puncture with a sharp object. Peel the hazelnuts. In the free space formed from the crack, place on a nut.

Put the processed fruit in a bowl and pour warm syrup up to the top of the fruit. Leave in a cold place for a day.

After the allotted time, boil the syrup again, let it cool. Pour the syrup prepared the day before from the container with the figs. Boil for fifteen minutes, then add fresh syrup to a bowl of figs. Send it back to the basement or closet to cool.

On the third day, put the jam on the stove, and cook together with the syrup until fully cooked. Stir and remove foam from time to time. Send the jam that has reached readiness to cool. Sterilize the jars and fill them with jam. Close.

Fig jam in a slow cooker

Recipe components:

• figs - 1 kg.;
• sugar - 0.5 kg.;
• zest and juice of two lemons;
• ground crust - 1 tsp;
• ground cloves - 1 tsp;
• 1 tsp cardamom
• 1 tsp ground ginger

There should be twice as much fruit as sugar. But if there is a need for long-term storage (in a cool place), then you can take products in a one-to-one ratio. Cut the figs into small pieces, sprinkle with sugar and leave for an hour. The figs will exude juice. So you can leave the fruits even immediately in the multicooker pan. Grate the zest on a small grater (it is better not to grate the white zest - the jam will taste bitter). Gently strain the juice and add figs together with the zest to the bowl.

Separate the cardamom seeds from their "box", chop and pour into the jam with the rest of the seasonings. When the figs have released the liquid, put the multicooker on the "High pressure" mode, cook for about fifteen minutes with the valve closed. If there is a concern that the juice is not enough, you can add a small amount of water. At the end of cooking, turn off the device and allow the product to cool. Sterilize banks. Pack the ready-made jam into the prepared containers, twist it, send it for storage in the place designated for it.

Fig jam with walnuts

Components:

• kg of figs;
• 5 tbsp. l. walnuts;
• kg of sugar;
• lemon.

To get an excellent result, you need to do the following: fry until a not very bright blush in a pan. Chop each figs and carefully cut, insert the previously fried walnuts into the resulting hole. Place fruits in a suitable container and add sugar.

In order for the figs to release liquid, it is worth leaving the pot overnight. The next day, put the workpiece on the stove (small fire). Boil, cook for fifteen minutes. Leave to cool for three to four hours.

After that, send it back to the fire and cook for fifteen to twenty minutes. Squeeze out the lemon juice, add it to the jam at the final stage of cooking. Sort the hot product into jars, cover and let cool.