Okay - here goes from my notes July 15, 2004:
Made 16 cups of jam
7# figs whole, mostly ripe = 20 cups quartered figs = 16 cups
minced/pureed,
whatever
3-4 cups water
7 cups sugar
4 teaspoons ground cinnamon
1 tablespoon ground cloves
1 1/2 teaspoon ground ginger [Now that I think about it, ground or minced
fresh ginger might be nice, too]
1/2 teaspoon nutmeg
1 1/3 cups lemon juice (5 lemons)
zest of 2 lemons
Simmer stuff 30 minutes. Hot pack into jars, seal, boiling water bath:
1/2
pints 25 minutes and pints for 30 minutes.
But I'm at 4,000 feet elevation so take off 1 min for every 500 feet
below
that.
One doesn't want this stuff *too* thick.
Do taste and adjust the seasonings, but don't skimp on the lemon juice.
Chopped oranges would be nice? What the devil is in mincemeat anyway?
Apples, I think. I didn't have a pH meter back then but I don't think
figs
are very acidic.
Edrena
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