Dried Fig Jam
28
oz dried figs
5
cup ; water
1/2
cup fresh lemon juice
3
cup sugar
1
seeds from juiced lemons
1
teaspoon ground cardamom
1
tablespoon dark rum
Place
figs in 4 qt pot. Add all water, cover pot, bring to a boil and
remove
pot from heat. Let the pot of figs sit for at least an hour to
plump
them. Remove figs from the dark water with a slotted spoon.
Reserve
the water. Cut stems off figs with scissors and chop figs
medium
coarse by hand or in a processor. Add lemon juice and sugar to
the
fig water. Set water to a second boil, then reduce heat and let
simmer
for 5-10 minutes. Tie up seeds into a cheesecloth bundle and
drop
in fig water. Drop the chopped figs into the fig water. Bring
fig
jam to another boil, then let simmer for 15-20 minutes. Jam
should
be slightly thickened. Remove from heat. Take out the
cheesecloth
bag. Stir in the rum and cardamom well. Ladle into 1 pint
jars
(1/2 pint works, too), leaving 1/4" head space. Seal jars
according
to manufacturer's instructions. Process jars for 15 minutes
in a boiling water
bath. Yield: About 4 pints. Fig Jam With Honey
1
cup honey equals 1 cup sugar. Peel figs, measure and add 3/4 cup
honey
for each cup fruit and let cook slowly, stirring constantly.
When
thick, pour into jars to within 1/4 inch of top. Put on cap,
screw
band firmly tight. Process in boiling water bath 10 minutes. A
little
sliced lemon or chopped walnuts in fig jam makes it delicious.
Fig Preserves
6
quart figs
6
quart boiling water
8
cup sugar
3
quart water
POUR
boiling water over figs. Let stand 15 minutes. Drain. Rinse
figs
in cold water. Prepare syrup by mixing sugar and water. Boil
rapidly
10 minutes and skim, then drop figs into syrup a few at a
time.
Cook rapidly until figs are transparent. Lift out and place
them
in shallow pans. Boil syrup down until thick, pour over figs and
let
stand 6-8 hours. Sliced lemon or sliced preserved ginger may be
added
during 10 minute boiling. Fill sterilized jars to within 1/2
inch
of top. Put on cap, screw bank FIRMLY TIGHT. Process in Boiling
Water
Bath 10 minutes
or seal with paraffin.
Fig-Strawberry Jam
3
1/2 cup mashed fresh figs (unpeeled)
3
cup sugar
1/4
cup lemon juice (optional)
3
pkg strawberry gelatin (3 ounces each)
Cook
figs, sugar and lemon juice 5 to 7 minutes. Let stand
overnight.
Stir in gelatin. Boil again 3 to 4 minutes, stirring
occasionally.
Pour quickly into jars and seal at once, or store in
refrigerator if used
within a month. Fig Jam
2
quart chopped figs, about 5 lbs
6
cup sugar
3/4
cup water
1/4
cup lemon juice
To
prepare chopped figs, cover figs with boiling water. Let stand 10
minutes.
Drain, stem and chop figs.
Combine
figs, sugar, and 3/4 c. water in a large sauce pot. Bring slowly
to
a boil, stirring until sugar dissolves. Cook rapidly until thick. Stir
frequently
to prevent sticking. Add lemon juice and cook 1 minute longer.
Pour
hot into hot jars, leaving 1/4" head space. Adjust caps. Process 15
minutes
in boiling water bath.
Yield: About 5 pints Fig Preserves (Syko Glyko)
50
small green figs
1
blanched almonds (optional)
3
cup sugar
3
cup water
1
tablespoon lemon juice
1
strip of grapefruit peel or- lemon; peel
Wash
figs and trim stems. Place figs in a large pan and cover with
boiling
water. Bring to a the boil and boil gently, uncovered, for 15
minutes.
Drain and rinse with hot water. Return to pan and cover again
with
boiling water. Repeat boiling and draining process four times in
all.
Cook until figs are tender after last change of water (about 1
hour's
cooking in all).
Drain
figs, rinse with cold water and spread out on paper towels to dry.
Insert
a whole or split almond into base of each fig if desired.
In
a clean pan bring sugar and water to the boil. Add lemon juice and
grapefruit
or lemon peel and boil for 10 minutes. Add figs and boil over
moderate
heat for 10 minutes, skimming when necessary. Cover pan and
leave
overnight.
Next
day bring pan contents slowly to the boil and boil gently until syrup
is
thick when tested. Put figs and syrup into sterilised jars, seal and
store
in a cool place.
Testing
syrup: Drip a little syrup onto a cold plate. If drops do not
spread,
syrup is ready. If you have a sugar thermometer, cook to a
temperature of 105 C
(220 F).