Celebrate the culture of agriculture & share skills (Growing! Cooking! Eating!)

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.

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Comment by Pat Johnson on June 29, 2011 at 9:43am
Harriet's method required no Pectin to get the set/jel.
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.
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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