Fig jam with cognac and lemon

Step-by-step cooking

1. Step 1:

   

   Wash the figs, dry them, cut off the tails and prick them with a wooden stick (toothpick)

2. Step 2:

   

   Put the prepared figs in a wide jam basin in one layer

3. Step 3:

   

   Sprinkle sugar evenly on top.

4. Step 4:

   

   Cover the top with gauze and leave it for 3 days. We are waiting for the figs to release the juice.

5. Step 5:

   

   This is what our jam preparation looks like in three days.

6. Step 6:

   

   My lemon, squeeze the juice. We take out a bottle of cognac or brandy from the bar. Don't be greedy and pour a cup. In my case, I used 2 bottles of 100 ml brandy

8. Step 7:

   

   Add liquid ingredients to figs. DO NOT MIX!

9. Step 8:

   

   Put on fire, bring to a boil. Reduce the fire to a minimum.

10. Step 9:

    

    So, on a very low heat, we cook our figs with cognac and lemon juice for 40 minutes. Let me remind you: DO NOT MIX! Carefully remove the foam. Turn off the fire and leave to infuse for a day.

11. Step 10:

    

    The next day we put the jam again on a small fire, bring it to a boil and cook for another 30 minutes.DO NOT MIX!

12. Step 11:

    

    We cool the finished jam for about an hour and put it in prepared jars.

13. Step 12:

    

    Fig berries turn out to be caramelized, very beautiful and delicious. The syrup has a viscous and rich taste. Well, very sweet, well, very tasty!