On Sat, 7 Jun 2008 20:00:24 -0600, "The Joneses" <famjones@[EMAIL PROTECTED]
>
wrote:
>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
>
This sounds delicious especially with the fresh ginger! Unfortunately
we don't get much in the way of fresh figs up here. They are like
beloved persimmons and Asian pears - hard to find and dear to pay for.
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