Dried Fig Jam

The other day while sorting out the pantry, I found some dried figs which I had bought long time back from the store. They were gorgeous and smelled delectable. Dried figs are easy to store and keep well for very long time at room temperatures.

I love to munch on a few dried uncooked figs at breakfasts usually. They are sweet, cooling, nourishing, heavy fruit low in saturated fat and help fight Cancer as they contain many antioxidants. Dried figs are a good laxative, helpful for those with constipation and also helps lower blood cholesterol. It is a good source of minerals like calcium, iron, magnesium, potassium, fibre, copper and vitamin B6 and K. It has some anti-bacterial properties too. However figs should not be had in larger amounts at a time as they increase blood sugar levels quickly and can also cause diarrhoea.

 

This time I wanted to prepare a jam with these and went on with it. The jam was delicious and got prepared in less than an hour.  I love the slight crunchy texture due to the seeds in the jam.

Dried Fig Jam

Ingredients:

• Dried Figs/Anjeer - 250 gms, stems removed and finely chpped
• Sugar – 1/2 cup
• Citric Acid – 1/4 tp
• Lemon juice – 1 tsp
• Water - 500 ml

Method:

• Add the chopped figs and water in a saucepan and bring to a boil, simmer and let it cook covered for 25 minutes until the figs are soft. Remove from heat and keep aside until cool.
• In a blender container, pour the contents of the saucepan and blend it till pureed.
• Pour this back into the saucepan and add the sugar, lemon juice, citric acid and let it cook for about 15 more minutes on medium heat or until it reaches a jammy consistency.
• Pour this into a sterlised dried glass jar with a tight lid and let it cool completely. Refrigerate to store. 

Luv,
Mona

Banana Jelly

My brother has a sweet tooth, he loves all kinds of desserts, sweet savouries, halwas.. When I made this jelly which I had learned in my earlier college days, it was a super hit.

The 500 gms bottle was over in just two weeks by my brother. Its easy and simple. And the jelly will be prepared in not more than 45 minutes. Go ahead and try it out.    

Ingredients:

• Ripe Banana/Pake huwe Mauz – 6
• Sugar – 1/2 of a normal Glass
• Citric acid – 1/2 tsp
• Raspberry colour – 1/4 tsp

Banana Jelly

Method:

• Wash and peel the bananas.
• Cut them into small pieces.
• Take a heavy bottom pan and put the cut banana pieces into it. Add water just enough to cover it and let it boil till the banana are very soft. You can also pressure cook it for a while.
• Mash the banana and sieve through a double strainer so that no pulp fibre should come into the extract. Throw away the fibres.
• Weigh the obtained extract and add equal amounts of sugar to it.
• Cook the extract again in a heavy botton pan till a consistency of a jelly is obtained by stirring continously.
• Make sure not to over cook it, else it will harden.
• Add a pinch of citric acid and colour.
• Pour the jelly into sterlised bottle and let it cool.
• Store in the refrigerator.