Tomato red fig jam
By VicentaLakin
The taste of wine-breeding fruit, the taste of tomatoes, the small fig seeds. In the glitter of the tongue, the smooth fruit glue and the elegant fumes roll between lips, the fragrance of three feet of odour, and the luxurious feast of smell and taste。
Recipe Recommendations
- small tomatoes 400g
- dried figs 200g
- red wine 200g
- lemon juice 50g
- rock sugar 500G
- sweetening
- cook
- several hours
- ordinary
Steps for Tomato red fig jam
1
Dried figs dipped in red wine for three days in the fridge, with several mixes to be removed each day
2
(b) A four-degree cut of each wine-free fruit into a petal, with the remaining wine juice to be retained
3
cleaning of green lemons, slashing of juice, 50 g
4
(b) The small tomatoes are purified, washed and the skin is crossed lightly with a sharp knife
5
Burn it in boiling water
6
(a) To remove the skin of the tomato from its outer skin, each of which is trimmed into petal form, and to even the dried figs, tomato, red juice, lemon juice, and glucose in the glass basin, sealed with a protective film and placed in the fridge for 10 to 12 hours, with a mix taken out every 3 to 4 hours
7
Clean up jam bottles, put them in the pot, water them through the bottle, boil them for 10 minutes, put the cap on the pot when the fire closes, and continue to disinfect them for 10 minutes
8
(b) The extraction of asphalted water and the recharge of jam bottles
9
Take it out of the fridge and pour it into the copper pot and boil it with a small fire
10
And when it boils, it removes the juice
11
(a) The burning of the fire after the boiling of the jam to a concentration of 1/2 and the extraction of fruit grains into the mud
12
(b) To pour back into the copper pot and re-fire and boil
13
(a) Boil until boiling and six minutes before the fire is shut down
14
Load the jam in the bottle and put it under a tight cap and then wash the bottle after 30 minutes while it's in the heat, and then put it in a freezer at room temperature of 3-7 days。