|In an Irish Country Kitchen|
|by Clare Connery|
Clair Connery presents a collection of 150 recipes illustrating the development of Irish cooking.
Results 11 - 20 of 20 for preserving fresh figs
Wash figs, cut off ... into sterilized jars, leaving 1/4 inch head space. Cover, screw bands tightly. Process in boiling water 15 minutes. Yields 7 pints.
Cut figs into small pieces, ... water has been absorbed. Stir very frequently. When water has all evaporated, add walnuts. Cool and put into sterile jars.
Wash and peel the figs. Slice the ... rubbers, spoons, and utensils that are to be used in placing preserves in the jars should be sterilized in boiling water.
Thoroughly mix figs, gelatin, sugar ... are lowered into boiling water. Remove jars from water and set on counter to cool. Makes about 6 (6 oz.) glasses.
Bring figs, sugar, and Jello to a boil. Add Sure-Jell and boil 2 minutes. Pour into jars and seal.
Combine figs with sugar and ... and lemon juice. Bring to full boil. Boil 3 minutes, stirring constantly. Pour into hot sterilized Mason jars with tops.
Place figs in a large ... remaining syrup can be poured into hot sterilized jars, sealed, processed and used as topping for pancakes, toast, or ice cream.
Wash and peel the figs. Slice the ... together for 10 minutes, then add the figs and lemon. Cook rapidly until the fruit is clear. Seal in clean hot jars.
Combine figs with sugar and ... stirring constantly. Pour into hot sterilized Mason jars with tops, or heavy glasses. Seal with paraffin and bind with plastic.
Thoroughly mix mashed figs, Jello and ... mold on top. If it does, just remove mold with little piece of wet paper towel; it doesn't hurt the preserves.
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