Figs need to be processed quickly because the fruits get worse soon. Though I wanted to go to the bed early, I started cooking after dish washing.
When you cook fig compote, you don’t need to peel off. But I think it is better to peel off when making jams. If a fig is ripen, it is easy to peel it off.
The weight of Figs was 433 grams.
There was a leftover when I made apple jam a little while ago. Its weight was 151 grams. I mixed them with figs because I expected an effect of pectin of apple.
I usually use sugar of 50 percent weight of fruits when I cook jam. Probably 50 percent is a bit large portion when Japanese make a jam. But I am expecting the effect of sugar as preservative, though I am not sure the percentage is best for my purpose.
I chopped figs so that the jam would be a smooth one.
I put apple paste, beet sugar, and chopped fig into a pot. Oops! Too much for this pot!
Heating with gas fire, I stirred for fifteen minutes.
I tighten the lid of one bottle while the jam was hot. For other three, I loosely put the lids on the bottles and boiled them in a big pot. Having boiled for ten minutes, I took them out and tightened the lid with gloves.
Okay, I got four bottles of fig jam.
