Confiture is a kind of jam, a distinctive feature of which is the content of gelling substances. As a rule, it is pectin, agar, in extreme cases a little gelatin.
Sometimes in stores (especially outside Ukraine) there is a special sugar with pectin specifically for confectionery. This greatly facilitates its preparation. But if you do not find such sugar, replace it with agar. I will give the simplest and even primitive way of cooking - with gelatin. Even so you can cook confiture, believe me:)
- 1 kg of young sweet figs
- 200 g sugar
- 2-3 tbsp. gelatin
- 30 ml of vinegar (balsamic, wine, sherry, apple)
- 1/3 lime juice
Figs will only work very tender and fresh. If one of the fruits is slightly spoiled on the side, this will affect the taste of the confiture.Peel the figs (if they are thin and tender, you can leave them). Transfer to a blender, cover with sugar, add gelatin, lime juice (it has pectin), grind well.Pour into a saucepan, let it boil. Very carefully, the confiture strongly “gurgles”. Reduce heat, stir and turn off. Leave for 1 hour.In an hour, bring to a boil again, again reduce the heat and, stirring, cook for about 5-6 minutes. Peel in sterilized jars and store “in a dry, cool and dark place.” Serve with white toast and soft goat or sheep cheese.
Figs will only work very tender and fresh. If one of the fruits is slightly spoiled on the side, this will affect the taste of the confiture.Peel the figs (if they are thin and tender, you can leave them). Transfer to a blender, cover with sugar, add gelatin, lime juice (it has pectin), grind well.Pour into a saucepan, let it boil. Very carefully, the confiture strongly “gurgles”. Reduce heat, stir and turn off. Leave for 1 hour.In an hour, bring to a boil again, again reduce the heat and, stirring, cook for about 5-6 minutes. Peel in sterilized jars and store “in a dry, cool and dark place.” Serve with white toast and soft goat or sheep cheese.
