Fig Jam No Pectin Simple and Delicious Recipe
![Fresh figs are the star of this jam. Choose ripe, sweet figs for the best taste. Look for figs that are soft to the touch and have a deep color. First, wash the figs under cold water. Then, remove the stems and cut them into quarters. This helps them break down easily while cooking. You should have about 2 pounds of prepared figs for this recipe. Sugar is key in making fig jam thick and sweet. It not only adds sweetness but also helps the jam set. As the figs cook, they release their natural juices. The sugar dissolves and mixes with these juices, forming a syrup. This syrup thickens as it cooks, giving your jam that perfect spreadable texture. Use 1 cup of granulated sugar for this recipe. Adding lemon juice brightens the flavor. It helps balance the sweetness of the figs. You’ll need the juice of one lemon, which is about 2 tablespoons. Vanilla extract adds a warm, sweet note. Use just 1/2 teaspoon for a subtle hint. A pinch of sea salt (1/4 teaspoon) enhances all the flavors. Together, these ingredients create a delightful taste in your fig jam. For the full recipe, check out the Sweet Fig Bliss Jam. First, gather your fresh figs. You need 2 lbs of ripe figs. Remove the stems and cut them into quarters. Place them in a large bowl. Add 1 cup of granulated sugar. Squeeze the juice of one lemon into the bowl. This adds a nice zing to the jam. Pour in 1/2 teaspoon of vanilla extract and 1/4 teaspoon of sea salt. Toss everything together gently. Let it sit for about 30 minutes. This resting time helps the figs release their juices, making a sweet syrup. Now, transfer your fig mixture to a medium pot. Place the pot on medium heat. Stir the mixture often. You want the sugar to dissolve fully and the figs to soften. This should take around 10 minutes. Once everything is mixed well, turn the heat to medium-high. Bring the mixture to a gentle boil. Keep stirring regularly for 20 to 30 minutes. Watch closely as it thickens. It’s ready when it looks spreadable and thick. To check the jam's thickness, take a spoonful and place it on a chilled plate. Let it cool for a minute. Run your finger through the jam. If it holds its shape, it’s done. If it’s too runny, cook it a few more minutes. Once it’s just right, take the pot off the heat. Let it cool for about 10 minutes. Then, ladle the warm jam into clean jars. Seal them tightly while they are warm. This helps create a vacuum seal. Allow the jars to cool completely at room temperature. Enjoy your homemade fig jam! To make your fig jam shine, try adding a bit of spice. A dash of cinnamon can bring warmth. You can also add fresh herbs like rosemary for an earthy twist. Another great tip is to let your figs sit with sugar for 30 minutes. This helps to draw out the juices. The more juice, the better the flavor. Don't skip the lemon juice; it balances the sweetness and brightens the taste. If your jam is too runny, don’t worry! Just cook it a bit longer. Keep stirring to prevent burning. Test the consistency by spooning some onto a chilled plate. If it runs, give it more time. If you overcooked it and it’s too thick, you can fix it! Add a little water and reheat gently, stirring to combine. This will bring back some moisture without losing flavor. Sterilizing jars is key to keeping your jam fresh. Start by washing them in hot, soapy water. Rinse well and place them in a large pot of boiling water. Let them boil for 10 minutes. This kills any germs. You can also use your oven. Preheat it to 225°F (110°C) and place clean jars inside for 10-15 minutes. Always fill jars with warm jam to create a good seal. This keeps your fig jam safe and tasty for weeks! Don’t forget to check the [Full Recipe] for all the details! {{image_4}} You can spice up your fig jam easily. Adding a touch of cinnamon gives warmth. Just a pinch can change the flavor. Try adding rosemary for a fresh twist. This herb adds a nice depth. Experimenting with spices makes your jam unique. Mixing figs with other fruits offers fun flavors. You can try adding apples or pears. Their sweetness pairs well with figs. Another option is to use berries. Blueberries or raspberries create a bright taste. This mix can surprise your taste buds. You get more variety and fun in every jar. You can adjust sweetness based on your taste. If granulated sugar is not your choice, try honey or maple syrup. They give a different flavor and health benefits. For lower sugar, use stevia or monk fruit. These options keep the jam sweet without extra calories. Just remember to balance the flavors as you go. You can find the full recipe [here](#). Store your fig jam in clean, sterilized jars. Make sure to seal the jars tightly. I recommend using glass jars, as they help keep the jam fresh. Place the jars in the refrigerator right after they cool down. This keeps your jam tasty and safe to eat. Fig jam lasts about 2-3 weeks in the fridge. If you want to keep it longer, consider freezing it. When frozen, fig jam can last for up to a year. Just remember to label the jars with the date. This way, you’ll know exactly when you made it. Look for signs of spoilage before using your fig jam. If you see mold on the surface, throw it away. If the jam smells off or has an unusual color, it’s best not to eat it. Another sign is if the jam has a change in texture or consistency. Always trust your senses. If something seems off, it’s better to be safe. Yes, you can use frozen figs. Thaw them first and drain any excess liquid. Frozen figs can still taste great. They might be softer, but they will work well in your jam. Just follow the same steps as with fresh figs. Making jam without pectin lets the fruit shine. You get a pure fig flavor. It’s also a simple process. You only need figs, sugar, and a few extras. Plus, you can control the sweetness better. This method gives a lovely, spreadable texture. Leftover fig jam has many uses. Spread it on toast or pancakes for a sweet treat. You can swirl it into yogurt or oatmeal. Use it as a filling for pastries. It also pairs well with cheese on a charcuterie board. The options are endless! For more ideas, check out the Full Recipe for inspiration. This guide shows you how to make fig jam from start to finish. We explored ingredients like fresh figs, sugar, and flavor enhancers. Step-by-step, you learned to prepare and cook the mixture. Tips helped you fix issues and enhance texture. Variations allowed you to play with spices and fruits. Remember to store your jam safely for the best shelf life. Making fig jam can be fun and rewarding. Enjoy sharing your delicious creation with friends and family!](https://fastmealmate.com/wp-content/uploads/2025/06/9fb41919-1a88-423c-ae1c-6a52e554671e.webp)
Making fig jam without pectin is easy and rewarding. Fresh figs shine in this simple recipe, bursting with natural flavor. You’ll need just a few ingredients: figs, sugar, and a sprinkle of salt. With my step-by-step guide, you can achieve a smooth, delicious jam. Say goodbye to store-bought! Let’s dive in and create a treat that you’ll love sharing with family and friends.
Ingredients
Fresh figs and their preparation
Fresh figs are the star of this jam. Choose ripe, sweet figs for the best taste. Look for figs that are soft to the touch and have a deep color. First, wash the figs under cold water. Then, remove the stems and cut them into quarters. This helps them break down easily while cooking. You should have about 2 pounds of prepared figs for this recipe.
Sugar and its role in thickening
Sugar is key in making fig jam thick and sweet. It not only adds sweetness but also helps the jam set. As the figs cook, they release their natural juices. The sugar dissolves and mixes with these juices, forming a syrup. This syrup thickens as it cooks, giving your jam that perfect spreadable texture. Use 1 cup of granulated sugar for this recipe.
Additional flavor enhancers (lemon juice, vanilla, sea salt)
Adding lemon juice brightens the flavor. It helps balance the sweetness of the figs. You’ll need the juice of one lemon, which is about 2 tablespoons. Vanilla extract adds a warm, sweet note. Use just 1/2 teaspoon for a subtle hint. A pinch of sea salt (1/4 teaspoon) enhances all the flavors. Together, these ingredients create a delightful taste in your fig jam.
For the full recipe, check out the Sweet Fig Bliss Jam.
Step-by-Step Instructions
Preparing the fig mixture
First, gather your fresh figs. You need 2 lbs of ripe figs. Remove the stems and cut them into quarters. Place them in a large bowl. Add 1 cup of granulated sugar. Squeeze the juice of one lemon into the bowl. This adds a nice zing to the jam. Pour in 1/2 teaspoon of vanilla extract and 1/4 teaspoon of sea salt. Toss everything together gently. Let it sit for about 30 minutes. This resting time helps the figs release their juices, making a sweet syrup.
Cooking the jam base
Now, transfer your fig mixture to a medium pot. Place the pot on medium heat. Stir the mixture often. You want the sugar to dissolve fully and the figs to soften. This should take around 10 minutes. Once everything is mixed well, turn the heat to medium-high. Bring the mixture to a gentle boil. Keep stirring regularly for 20 to 30 minutes. Watch closely as it thickens. It’s ready when it looks spreadable and thick.
Checking consistency and finishing touches
To check the jam’s thickness, take a spoonful and place it on a chilled plate. Let it cool for a minute. Run your finger through the jam. If it holds its shape, it’s done. If it’s too runny, cook it a few more minutes. Once it’s just right, take the pot off the heat. Let it cool for about 10 minutes. Then, ladle the warm jam into clean jars. Seal them tightly while they are warm. This helps create a vacuum seal. Allow the jars to cool completely at room temperature. Enjoy your homemade fig jam!
Tips & Tricks
How to enhance flavor and texture
To make your fig jam shine, try adding a bit of spice. A dash of cinnamon can bring warmth. You can also add fresh herbs like rosemary for an earthy twist. Another great tip is to let your figs sit with sugar for 30 minutes. This helps to draw out the juices. The more juice, the better the flavor. Don’t skip the lemon juice; it balances the sweetness and brightens the taste.
Troubleshooting common issues (too runny, overcooked)
If your jam is too runny, don’t worry! Just cook it a bit longer. Keep stirring to prevent burning. Test the consistency by spooning some onto a chilled plate. If it runs, give it more time. If you overcooked it and it’s too thick, you can fix it! Add a little water and reheat gently, stirring to combine. This will bring back some moisture without losing flavor.
Best practices for sterilizing jars
Sterilizing jars is key to keeping your jam fresh. Start by washing them in hot, soapy water. Rinse well and place them in a large pot of boiling water. Let them boil for 10 minutes. This kills any germs. You can also use your oven. Preheat it to 225°F (110°C) and place clean jars inside for 10-15 minutes. Always fill jars with warm jam to create a good seal. This keeps your fig jam safe and tasty for weeks!
Don’t forget to check the [Full Recipe] for all the details!
Variations
Adding spices or herbs (cinnamon, rosemary)
You can spice up your fig jam easily. Adding a touch of cinnamon gives warmth. Just a pinch can change the flavor. Try adding rosemary for a fresh twist. This herb adds a nice depth. Experimenting with spices makes your jam unique.
Mixing with other fruits for unique flavors
Mixing figs with other fruits offers fun flavors. You can try adding apples or pears. Their sweetness pairs well with figs. Another option is to use berries. Blueberries or raspberries create a bright taste. This mix can surprise your taste buds. You get more variety and fun in every jar.
Adjusting sweetness levels (using alternative sweeteners)
You can adjust sweetness based on your taste. If granulated sugar is not your choice, try honey or maple syrup. They give a different flavor and health benefits. For lower sugar, use stevia or monk fruit. These options keep the jam sweet without extra calories. Just remember to balance the flavors as you go.
You can find the full recipe [here](#).
Storage Information
Best methods for storing fig jam
Store your fig jam in clean, sterilized jars. Make sure to seal the jars tightly. I recommend using glass jars, as they help keep the jam fresh. Place the jars in the refrigerator right after they cool down. This keeps your jam tasty and safe to eat.
Shelf life and refrigeration tips
Fig jam lasts about 2-3 weeks in the fridge. If you want to keep it longer, consider freezing it. When frozen, fig jam can last for up to a year. Just remember to label the jars with the date. This way, you’ll know exactly when you made it.
How to tell if fig jam has gone bad
Look for signs of spoilage before using your fig jam. If you see mold on the surface, throw it away. If the jam smells off or has an unusual color, it’s best not to eat it. Another sign is if the jam has a change in texture or consistency. Always trust your senses. If something seems off, it’s better to be safe.
FAQs
Can I use frozen figs for this recipe?
Yes, you can use frozen figs. Thaw them first and drain any excess liquid. Frozen figs can still taste great. They might be softer, but they will work well in your jam. Just follow the same steps as with fresh figs.
What are the benefits of making jam without pectin?
Making jam without pectin lets the fruit shine. You get a pure fig flavor. It’s also a simple process. You only need figs, sugar, and a few extras. Plus, you can control the sweetness better. This method gives a lovely, spreadable texture.
How can I use leftover fig jam in other recipes?
Leftover fig jam has many uses. Spread it on toast or pancakes for a sweet treat. You can swirl it into yogurt or oatmeal. Use it as a filling for pastries. It also pairs well with cheese on a charcuterie board. The options are endless! For more ideas, check out the Full Recipe for inspiration.
This guide shows you how to make fig jam from start to finish. We explored ingredients like fresh figs, sugar, and flavor enhancers. Step-by-step, you learned to prepare and cook the mixture. Tips helped you fix issues and enhance texture. Variations allowed you to play with spices and fruits. Remember to store your jam safely for the best shelf life. Making fig jam can be fun and rewarding. Enjoy sharing your delicious creation with friends and family!
![Fresh figs are the star of this jam. Choose ripe, sweet figs for the best taste. Look for figs that are soft to the touch and have a deep color. First, wash the figs under cold water. Then, remove the stems and cut them into quarters. This helps them break down easily while cooking. You should have about 2 pounds of prepared figs for this recipe. Sugar is key in making fig jam thick and sweet. It not only adds sweetness but also helps the jam set. As the figs cook, they release their natural juices. The sugar dissolves and mixes with these juices, forming a syrup. This syrup thickens as it cooks, giving your jam that perfect spreadable texture. Use 1 cup of granulated sugar for this recipe. Adding lemon juice brightens the flavor. It helps balance the sweetness of the figs. You’ll need the juice of one lemon, which is about 2 tablespoons. Vanilla extract adds a warm, sweet note. Use just 1/2 teaspoon for a subtle hint. A pinch of sea salt (1/4 teaspoon) enhances all the flavors. Together, these ingredients create a delightful taste in your fig jam. For the full recipe, check out the Sweet Fig Bliss Jam. First, gather your fresh figs. You need 2 lbs of ripe figs. Remove the stems and cut them into quarters. Place them in a large bowl. Add 1 cup of granulated sugar. Squeeze the juice of one lemon into the bowl. This adds a nice zing to the jam. Pour in 1/2 teaspoon of vanilla extract and 1/4 teaspoon of sea salt. Toss everything together gently. Let it sit for about 30 minutes. This resting time helps the figs release their juices, making a sweet syrup. Now, transfer your fig mixture to a medium pot. Place the pot on medium heat. Stir the mixture often. You want the sugar to dissolve fully and the figs to soften. This should take around 10 minutes. Once everything is mixed well, turn the heat to medium-high. Bring the mixture to a gentle boil. Keep stirring regularly for 20 to 30 minutes. Watch closely as it thickens. It’s ready when it looks spreadable and thick. To check the jam's thickness, take a spoonful and place it on a chilled plate. Let it cool for a minute. Run your finger through the jam. If it holds its shape, it’s done. If it’s too runny, cook it a few more minutes. Once it’s just right, take the pot off the heat. Let it cool for about 10 minutes. Then, ladle the warm jam into clean jars. Seal them tightly while they are warm. This helps create a vacuum seal. Allow the jars to cool completely at room temperature. Enjoy your homemade fig jam! To make your fig jam shine, try adding a bit of spice. A dash of cinnamon can bring warmth. You can also add fresh herbs like rosemary for an earthy twist. Another great tip is to let your figs sit with sugar for 30 minutes. This helps to draw out the juices. The more juice, the better the flavor. Don't skip the lemon juice; it balances the sweetness and brightens the taste. If your jam is too runny, don’t worry! Just cook it a bit longer. Keep stirring to prevent burning. Test the consistency by spooning some onto a chilled plate. If it runs, give it more time. If you overcooked it and it’s too thick, you can fix it! Add a little water and reheat gently, stirring to combine. This will bring back some moisture without losing flavor. Sterilizing jars is key to keeping your jam fresh. Start by washing them in hot, soapy water. Rinse well and place them in a large pot of boiling water. Let them boil for 10 minutes. This kills any germs. You can also use your oven. Preheat it to 225°F (110°C) and place clean jars inside for 10-15 minutes. Always fill jars with warm jam to create a good seal. This keeps your fig jam safe and tasty for weeks! Don’t forget to check the [Full Recipe] for all the details! {{image_4}} You can spice up your fig jam easily. Adding a touch of cinnamon gives warmth. Just a pinch can change the flavor. Try adding rosemary for a fresh twist. This herb adds a nice depth. Experimenting with spices makes your jam unique. Mixing figs with other fruits offers fun flavors. You can try adding apples or pears. Their sweetness pairs well with figs. Another option is to use berries. Blueberries or raspberries create a bright taste. This mix can surprise your taste buds. You get more variety and fun in every jar. You can adjust sweetness based on your taste. If granulated sugar is not your choice, try honey or maple syrup. They give a different flavor and health benefits. For lower sugar, use stevia or monk fruit. These options keep the jam sweet without extra calories. Just remember to balance the flavors as you go. You can find the full recipe [here](#). Store your fig jam in clean, sterilized jars. Make sure to seal the jars tightly. I recommend using glass jars, as they help keep the jam fresh. Place the jars in the refrigerator right after they cool down. This keeps your jam tasty and safe to eat. Fig jam lasts about 2-3 weeks in the fridge. If you want to keep it longer, consider freezing it. When frozen, fig jam can last for up to a year. Just remember to label the jars with the date. This way, you’ll know exactly when you made it. Look for signs of spoilage before using your fig jam. If you see mold on the surface, throw it away. If the jam smells off or has an unusual color, it’s best not to eat it. Another sign is if the jam has a change in texture or consistency. Always trust your senses. If something seems off, it’s better to be safe. Yes, you can use frozen figs. Thaw them first and drain any excess liquid. Frozen figs can still taste great. They might be softer, but they will work well in your jam. Just follow the same steps as with fresh figs. Making jam without pectin lets the fruit shine. You get a pure fig flavor. It’s also a simple process. You only need figs, sugar, and a few extras. Plus, you can control the sweetness better. This method gives a lovely, spreadable texture. Leftover fig jam has many uses. Spread it on toast or pancakes for a sweet treat. You can swirl it into yogurt or oatmeal. Use it as a filling for pastries. It also pairs well with cheese on a charcuterie board. The options are endless! For more ideas, check out the Full Recipe for inspiration. This guide shows you how to make fig jam from start to finish. We explored ingredients like fresh figs, sugar, and flavor enhancers. Step-by-step, you learned to prepare and cook the mixture. Tips helped you fix issues and enhance texture. Variations allowed you to play with spices and fruits. Remember to store your jam safely for the best shelf life. Making fig jam can be fun and rewarding. Enjoy sharing your delicious creation with friends and family!](https://fastmealmate.com/wp-content/uploads/2025/06/9fb41919-1a88-423c-ae1c-6a52e554671e-300x300.webp)
![To make Tie Dye Funfetti Cake Pops, you need a few simple ingredients. Here’s what you’ll need: - 1 box Funfetti cake mix - 3 large eggs - 1 cup water - 1/2 cup vegetable oil - 1 cup icing (store-bought or homemade) - 1 cup white chocolate or candy melts - Food coloring (red, blue, yellow, green) - Sprinkles (for decoration) - Lollipop sticks These ingredients come together to create a fun, colorful treat. The Funfetti cake mix adds a sweet flavor and a joyful look. Eggs and water help bind the cake mix for a soft texture. Icing brings sweetness and moisture, while white chocolate adds a smooth coat. You can customize your colors with food coloring. This makes each pop look unique! Finally, sprinkles add that extra sparkle. To see the full process, check out the Full Recipe. Baking the Funfetti Cake First, preheat your oven to 350°F (175°C). In a large bowl, mix the Funfetti cake mix with three eggs, one cup of water, and half a cup of vegetable oil. Stir until the batter is smooth. Pour the batter into a greased 9x13 inch baking pan and bake for 25 to 30 minutes. Check with a toothpick; it should come out clean. Once done, let the cake cool completely in the pan. Crumbling the Cake After the cake is cool, break it apart into a large bowl. Use your hands to crumble the cake into fine pieces. Make sure there are no large chunks left. This step is key for good texture. Incorporating Icing Next, add half a cup of icing to your crumbled cake. Use your hands or a spatula to mix it all together. The cake crumbs should be moist and hold together when squeezed. If it feels dry, add a bit more icing. Dividing and Coloring the Mixture Now, split the moist cake mixture into four bowls. Add a few drops of food coloring to each one—red, blue, yellow, and green. Mix well until the colors are bright and even. This is where the fun begins! Rolling Cake Balls Take a tablespoon of each colored mixture and roll it into a ball. Alternate the colors to create a tie-dye look. Place the cake balls on a baking sheet lined with parchment paper. Make sure they look fun and colorful. Chilling the Cake Pops Put the baking sheet with the cake balls in the fridge for at least 30 minutes. This helps them firm up and hold their shape. While they chill, you can prepare the chocolate for coating. For the complete instructions, check the Full Recipe. Mixing Techniques To get that fun tie-dye look, I recommend using a swirling method. Take small amounts of each color and gently mix without fully blending. This keeps the colors distinct. Use a spoon or your hands, and be gentle. If you mix too hard, you lose the fun swirls. Color Combination Ideas For vibrant pops, try red, blue, yellow, and green. These colors stand out well together. You can also experiment with pastel shades for a softer look. Imagine a light pink, mint green, and baby blue blend. The key is to choose colors that excite you. Best Practices for Melting When melting chocolate or candy melts, use a microwave-safe bowl. Heat in short bursts of 20 seconds, stirring in between. This prevents burning. If the chocolate is too thick, add a small amount of coconut oil. This will help it coat the pops smoothly. Alternate Coating Options If you want a twist, try using dark or milk chocolate instead of white. You can also use colored candy melts for a fun effect. Each option adds a unique flavor and look. Don't forget to sprinkle on some fun toppings right after dipping while the chocolate is still wet! For the full recipe, check out the instructions above. {{image_4}} You can switch up the flavor of your Tie Dye Funfetti Cake Pops. Here are some ideas: - Different Cake Mixes: Try other cake mixes like vanilla or chocolate. Each mix gives a unique taste. You can even find gluten-free options to suit different diets. Experiment with flavors that you love. - Alternative Icing Flavors: Use different icing flavors for fun twists. Chocolate, cream cheese, or even peanut butter can add a delightful kick. Choose flavors that match your cake mix for the best taste. Making your cake pops look great is just as fun as eating them. Here are some ways to jazz them up: - Themed Sprinkles: Choose sprinkles that match your event. Use holiday-themed sprinkles for parties or bright colors for birthdays. You can mix and match to create a fun look. - Decorative Wrapping Options: Wrap each cake pop in colorful cellophane. Tie with a ribbon for a nice touch. You can also use clear bags for a simple, yet stylish look. These make great gifts or party favors. For the full recipe, check out the [Full Recipe]. You want your tie-dye funfetti cake pops to stay fresh and tasty. Here’s how to store them properly: - Room Temperature vs. Refrigeration: You can keep cake pops at room temperature for up to two days. Just place them in an airtight container. If it’s warm outside, it’s best to keep them in the fridge. They can last in the fridge for up to a week. - Freezing Cake Pops for Later: If you want to save some for later, freezing is a great option. Wrap each cake pop in plastic wrap or foil. Then, place them in a freezer-safe bag. They can stay in the freezer for up to three months. When you’re ready to eat them, let them thaw in the fridge overnight. - How Long They Last: Tie-dye funfetti cake pops can last about 5 to 7 days in the fridge. If you freeze them, they can last up to three months. - Signs of Spoilage: Check for any changes in smell or appearance. If they smell off or have a strange texture, it’s time to toss them. Mold is a clear sign they should not be eaten. Always trust your senses! To keep your cake pops moist, add more icing. Start with half a cup and mix until the crumbs hold together. If the mix feels dry, add more icing, a little at a time. Baking time also matters. Bake the cake for 25 to 30 minutes. Check with a toothpick; it should come out clean. Overbaking can dry out your cake, so keep an eye on it. Yes! You can use any colors you like. I recommend gel food coloring. It gives bright and bold colors without making the batter too runny. To create unique palettes, mix colors. For example, mix blue and yellow for green. Let your imagination run wild! If you want alternatives to icing, consider cream cheese or whipped cream. Both add flavor and moisture. For healthier options, try yogurt or a fruit puree. They can keep your cake pops moist while reducing sugar content. You now know how to make fun Tie-Dye Funfetti Cake Pops. We discussed the simple ingredients needed, from cake mix to chocolate. I shared step-by-step instructions to guide you through baking and shaping. You learned tips for a great tie-dye effect and how to melt chocolate properly. We explored fun variations, storage tips, and answered common questions. Now, get creative and enjoy making these tasty treats for any occasion. Let your imagination run wild with flavors and colors!](https://fastmealmate.com/wp-content/uploads/2025/07/83373fa8-848b-4df7-80a1-d15ce22469bd-768x768.webp)
