Tomato Red Wine Fig Jam
1.
Dried figs are immersed in red wine and placed in the refrigerator for 3 days, and need to be taken out and stirred several times a day;
2.
Cut each red wine dried fig into four equal pieces, and keep the remaining red wine juice;
3.
Wash the green lemon, squeeze the juice in half, and take 50g;
4.
Pick and wash small tomatoes, and cross lightly with the tip of a knife;
5.
Put it in boiling water and blanch it;
6.
Peel off the skin of the small tomatoes, and cut each quarter into petals. Put the dried figs, small tomatoes, red wine juice, lemon juice, and rock sugar in a glass bowl and stir evenly, seal them with plastic wrap, and put them in the refrigerator 10~12 hours, take out and stir once every 3~4 hours;
7.
Wash the jam jar, put it into the pot, add water to touch the bottle, boil for 10 minutes, turn off the heat, put the lid of the bottle into the pot, and continue to sterilize for 10 minutes;
8.
Take out the drained water and invert the jam jar;
9.
Take it out of the refrigerator, pour it into a copper pot and cook over a medium-to-low heat;
10.
Remove the astringent juice after boiling;
11.
Boil until the jam is concentrated to 1/2, then turn off the heat, remove the fruit pieces to puree;
12.
Pour the puree back into the copper pot and re-cook the heat;
13.
Bring to a boil and cook for another 6 minutes to turn off the heat;
14.
Put the jam into the bottle, close the bottle cap and buckle while it is hot. After buckling for 30 minutes, wash the bottle body, keep it at room temperature for 3-7 days and then put it in the refrigerator.
Tips:
There are many kinds of small tomatoes on the market, red, yellow, and orange. The colors are all beautiful. However, the red small tomatoes are selected, which have thin skin, high sweetness, thick flesh, and elegant aroma. The taste level is more detailed.
