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Results 1 - 10 of 60 for fig jam
1. FIG JAM
You can crush figs or cook figs whole. Pour ... occasionally. Ladle hot jam into sterilized jars. Cover at ... 10 minutes. Yields 8 1/2 pints.
2. FIG JAM
Select very ripe fig; wash and drain. Stem ... cook to 222 degrees. Pack in hot, sterile jars and process for 15 minutes at simmering temperature.
Peel, then mash figs. Add figs to sugar and Jello; boil in thick pot and seal.
Wash figs; remove stem ends. Remove ... with a metal spoon. Pour into hot sterilized jars. Seal with metal lids and screwbands. Make 8 half pints.
Put figs on stove. Cover with water ... colander and let drip. Mash well. Put Jello and sugar into figs. Cook 5 minutes. Seal in sterilized jars.
6. FIG JAM
To prepare chopped figs: pour boiling water over ... 1/2 inch from top. Seal. Process 15 minutes in a boiling water bath. Makes about 5 pints.
Peel figs, mash them, and cook ... jars to within 1/4 inch from top. Seal. Process in a boiling-water bath for 10 minutes. Yield: 7 half-pints.
8. FIG JAM #2
Pour boiling water over figs; let stand 15 minutes. ... occasionally. Ladle hot jam into hot sterilized jars, leaving ... minutes. Yield: 8 1/2 pints.
Cut stems from figs. Wash thoroughly. Mash to ... heat to low and cook for 45 minutes, stirring often to keep from sticking. Yield: 3 to 4 pints.
Cook figs 45 minutes to 1 hour. Add package diet Jello. Add package of gelatin if thickness is needed or preferred. Pour into jars and seal.
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