طرز تهیه مارمالاد انجیر | چگونه در خانه مارمالاد انجیر درست کنیم؟
مارمالاد انجیر را می توان نوعی کنسرو میوه نامید که از آب، گوشت و پوست انجیر، نوعی میوه درختی شیرین و نرم تهیه می شود. مارمالاد مدل های متنوعی دارد، که با روش های مختلف آماده سازی می شود. همچنین مواد تشکیل دهنده مواد اولیه مارمالاد انجیر شامل انجیر، شکر و آب می باشد.بسته به دستور پخت، مارمالاد انجیر ممکن است مربای انجیر نیز نامیده شود، اگرچه این دو غذا از نظر فنی متفاوت هستند. مارمالاد انجیر معمولاً به صورت کشیدن روی نان یا کراکر مصرف می شود.
مواد لازم برای مارمالاد انجیر
شکر : 1 کیلوگرم
آب : 1 لیتر
پودر ژلاتین : 1 قاشق غذاخوری
لیمو ترش : 3 عدد
طرز تهیه مارمالاد انجیر
2- لیموها را خیلی خوب بشویید. آن ها را از قسمت طول دو نیم کرده و سپس در همان راستا هر کدام از دو تکه را به برش های بسیار نازک تبدیل کنید.
3- داخل یک کاسه بزرگ حدود یک لیتر آب ریخته و لیمو ها و انجیر ها را به آن اضافه کنید. درب ظرف را با یک حوله یا پارچه تمیز بپوشانید. یک شب صبر کنید تا پوست لیموها کاملا نرم شود.
4- روز بعد مخلوط لیمو و انجیر را داخل یک قابلمه بریزید و به مدت یک ساعت و نیم با حرارت ملایم بجوشانید تا کاملا نرم شوند.
5- شکر و پودر ژلاتین حل شده در آب را اضافه کنید و اجازه دهید در مخلوط لیمو و انجیر حل شوند. در این زمان نیز حرارت باید ملایم باشد. حدود ده دقیقه صبر کنید. اکنون مارمالاد شما آماده است.
6- با دقت داخل شیشه های تمیز ریخته و درب آن ها را ببندید. شیشه ها را در جای خنک و یا یخچال نگهداری کنید. از این مارمالاد می توانید به مدت یک ماه استفاده کنید.
Prep Time
10 mins
Cook Time
1 hour
Total Time
1 hour 10 mins
Fresh figs are always a great ingredient for making marmalade.
Author: Anamika Sharma
Recipe Type: Condiment
Serves: 1 jar
Ingredients
Fresh Figs - 500 grms (14-15 fresh green figs)
Granulated sugar - 2 cups
Lemon Zest (grated) - ½ lemon
Lemon Juice - ½ lemon
Cinnamon Powder - ¼ teaspoon
Water - 1 cup
Instructions
Wash Figs nicely.
Take a non-stick pan, add water to the pan, when the water is about to boil add in chopped figs to it. Lower flame and stir.
Keep it on low flame and continuing stirring in-between.
Cover and let the figs cook and get tender, press the figs a little to get to the jam / marmalade kind consistency with a wooden spatula.
Now add in sugar and mix gently.
Add in lemon zest to it and continue to cook on medium-low stirring occasionally.
Cook till the marmalade gets little thicker, if you want your marmalade to be more thick, cook for few more minutes.
Mine took about 50 minutes to cook.
Add in lemon juice, cinnamon powder and switch off the flame.
Allow it to cool, marmalade will get thicker on cooling.
Best served warm or else can be refrigerated for a week or 10 days.
When cool, pour into a clean jar & close the lid tightly.
Store in a dark and cool place.
Notes
I have not combined sugar and chopped figs and kept them overnight, however if you wish you can keep sugar and chopped figs overnight and start the cooking process as mentioned in my recipe the next day. Before pouring the marmalade into the glass jar, please ensure it is nicely cleaned and sterilized. Do not pour hot marmalade, allow it to cool and then pour into the sterile jars. For making the fig marmalade, please use undamaged fruit,else it will spoil the result. Also while making any kind of marmalade or jam, please ensure all the equipment you use are clean and dry. Always leave the marmalade to settle off the heat for 10 -15 mins once setting point is reached to prevent the fruit rising to the surface when poured into the jars. To check on the setting point of the marmalade, place some hot marmalade onto a plate and place it in to the fridge for 15 mins. After that push the edges of the marmalade with your index finger, it is set when it all wrinkly and thick, it does not go back when pushed with your index finger. Do not overcook. On cooling the marmalade with get thicker so check and adjust accordingly your cooking time.
10 mins
Cook Time
1 hour
Total Time
1 hour 10 mins
Fresh figs are always a great ingredient for making marmalade.
Author: Anamika Sharma
Recipe Type: Condiment
Serves: 1 jar
Ingredients
Fresh Figs - 500 grms (14-15 fresh green figs)
Granulated sugar - 2 cups
Lemon Zest (grated) - ½ lemon
Lemon Juice - ½ lemon
Cinnamon Powder - ¼ teaspoon
Water - 1 cup
Instructions
Wash Figs nicely.
Take a non-stick pan, add water to the pan, when the water is about to boil add in chopped figs to it. Lower flame and stir.
Keep it on low flame and continuing stirring in-between.
Cover and let the figs cook and get tender, press the figs a little to get to the jam / marmalade kind consistency with a wooden spatula.
Now add in sugar and mix gently.
Add in lemon zest to it and continue to cook on medium-low stirring occasionally.
Cook till the marmalade gets little thicker, if you want your marmalade to be more thick, cook for few more minutes.
Mine took about 50 minutes to cook.
Add in lemon juice, cinnamon powder and switch off the flame.
Allow it to cool, marmalade will get thicker on cooling.
Best served warm or else can be refrigerated for a week or 10 days.
When cool, pour into a clean jar & close the lid tightly.
Store in a dark and cool place.
Notes
I have not combined sugar and chopped figs and kept them overnight, however if you wish you can keep sugar and chopped figs overnight and start the cooking process as mentioned in my recipe the next day. Before pouring the marmalade into the glass jar, please ensure it is nicely cleaned and sterilized. Do not pour hot marmalade, allow it to cool and then pour into the sterile jars. For making the fig marmalade, please use undamaged fruit,else it will spoil the result. Also while making any kind of marmalade or jam, please ensure all the equipment you use are clean and dry. Always leave the marmalade to settle off the heat for 10 -15 mins once setting point is reached to prevent the fruit rising to the surface when poured into the jars. To check on the setting point of the marmalade, place some hot marmalade onto a plate and place it in to the fridge for 15 mins. After that push the edges of the marmalade with your index finger, it is set when it all wrinkly and thick, it does not go back when pushed with your index finger. Do not overcook. On cooling the marmalade with get thicker so check and adjust accordingly your cooking time.
منبع : honestcooking.com