Fig jam and making method thereof

The invention provides fig jam. The preparation raw materials of the fig jam comprise fig fermentation liquid and seasoning commonly used in preparation of the jam, wherein the fig fermentation liquidis prepared through the steps of performing homogenization on figs after blanching treatment, inoculating sterilized homogenate with aspergillus sp. fermentation liquid, and performing a fermentationreaction, and the preservation number of aspergillus sp. is CGMCC No.14160. The fig jam provided by the invention has original mouth feel, flavor and nutrient components of the figs, is fresh and natural in color, and fine and smooth in tissue, in the making process, sugar is not added, and the fig jam is low in heat energy, low in sugariness and appropriate in sour and sweet degrees, and is suitable for crowds of different age ranges to eat. The technology is simple and controllable, and the fig jam is a jam food being safe and healthy. 本发明提供种无花果果酱，其制备原料包含有无花果发酵液和果酱制备中常用的调料；所述的无花果发酵液，是将热烫处理后的无花果进行匀浆后；灭菌的匀浆液中接入曲霉发酵液进行