|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...
Results 1 - 10 of 57 for using fig jam
Result Page: 1
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 ... in boiling water bath 10 minutes. Yield: 8 1/2 pints.
Wash figs; remove stem ... through food grinder using coarse blade. Measure ... sterilized jars. Seal with metal lids and screwbands. Make 8 half pints.
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.
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.
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.
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.
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.
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.
Result Page: 1
top of page