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Fig Preserves
I used Harriet's "cook down" method of getting the perfect set (jell). It worked prefect and looks great. There were figs my nieghbor dropped off. I simply mashed them all to hell and then added half as much sugar and a couple tablespoons of lemon juice. Then I processed them for 15 minutes in a waterbath canner.
Views: 147
Albums: Canned foods
Location: Pensascola Florida
Comment
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Comment by Pat Johnson on June 30, 2011 at 8:38am -
Lynda.....How much and what kind of chocolate should I use (give me something readily available). I got a bunch more figs dropped off ast night.
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Comment by Lynda Reynolds on June 30, 2011 at 2:35am -
Very nice, Pat. I do fig jam, too...here's a hint: add melted chocolate...yummy. I have a Belgian chocolate I use exclusively. I only make a few jars every year and I always have a waiting list. Great with hand-crafted cheese.
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Comment by Pat Johnson on June 29, 2011 at 9:43am
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Harriet's method required no Pectin to get the set/jel.
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