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Fig Jam | Coris Cooking Channel's Recipe Transcription

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Ingredients

FIG : 4 pieces (approx. 300g with peeled skin)
Granulated sugar : 80g
Pectin : 6g
water : 75g

Time required

50minutes

Procedure

1) Puree figs 00:36
Peel the figs, chop the flesh and weigh the fig flesh. Put the figs in a juicer to make them puree and put them in a hand pan.
2) Mix the ingredients 02:03
Put granulated sugar and pectin in the same bowl, mix well and add to 1. Add water and mix well.
3) Heat on medium heat 03:01
Heat over medium heat while mixing with a rubber spatula. When it boils, reduce the heat to about medium heat, scoop up the lye that floats on the surface, and occasionally mix it gently with a rubber spatula to cook. When the toromi is attached and the gloss comes out, it is cooked. Fill in a storage bottle.

Point

・ There are some figs that are easy to peel and some that are difficult to peel depending on how ripe they are, but peel them as thinly as possible.
・ Take the lye carefully and cook it carefully over time.
・ As a guideline for cooking, use a rubber spatula to cook the bottom of the pot so that you can see the bottom of the pot quickly.
・ The cooked toromi is a little loose, but when cooled in the refrigerator, it becomes a moderately jam-like toromi.
・ When storing in a freezer, stuff the jam in a tapper, wrap it tightly, cool it at room temperature, cool it, and then store it in a freezer. The recommended method is to put it in a tapper, wrap it tightly, and store it in a freezer. If it is frozen, it will be stored for a long time, and even if it is frozen, it will not harden, so it is delicious to scoop it with a spoon and sprinkle it on yogurt.