|Jams, Conserves and Preserving|
|by Ida Akiko|
A guide to making simple preserves, conserves and jams at home, this book features explanations on what equipment to use, how to flavour oils, and...
1 - 10 of 57 for fig jam
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Mix all ingredients together well except jam. Lastly, gently ... until toothpick inserted in center comes out clean. If desired, serve with caramel icing.
Pour boiling water over figs; let stand ... stirring occasionally. Ladle jam into hot sterilized ... boiling water bath for 10 minutes. Yields 8 1/2 pints.
Pour boiling water over figs; let stand ... stirring occasionally. Ladle jam into hot sterilized ... in boiling water bath 10 minutes. Yield: 8 1/2 pints.
You can crush figs or cook figs ... occasionally. Ladle hot jam into sterilized jars. ... be processed in a boiling bath 10 minutes. Yields 8 1/2 pints.
Put figs on stove. Cover ... minutes. Then pour into colander and let drip. Mash well. Put Jello and sugar into figs. Cook 5 minutes. Seal in sterilized jars.
Cut stems from figs. Wash thoroughly. ... bubble. Reduce heat to low and cook for 45 minutes, stirring often to keep from sticking. Yield: 3 to 4 pints.
Wash figs carefully, then place ... to start cooking. Boil slowly, stirring only enough to keep fruit from sticking to kettle. Cook until thick and clear.
Prepare by stemming 3 1/4 pound figs. Finely chop ... tightly. Invert jars for 5 minutes then turn upright. After 1 hour check seals. Yield: 8 1/2 cups.
Pour boiling water over figs; let stand ... occasionally. Ladle hot jam into hot sterilized ... Process in a boiling-water bath 10 minutes. Yield: 8 1/2 pints.
Wash figs; remove stem ... pectin. Skim off foam with a metal spoon. Pour into hot sterilized jars. Seal with metal lids and screwbands. Make 8 half pints.
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