Drunkin Fig Jam Food

DRUNKEN FIG JAM

Steps:

• Using vegetable peeler, remove peel from lemons (yellow part only) in long strips.
• Cut peel into matchstick-size strips (about 3 tablespoons).
• Combine lemon peel, figs, sugar, brandy, and 1/2 teaspoon coarse salt in heavy large deep saucepan; let stand at room temperature 1 hour, stirring occasionally.
• Bring fig mixture to boil over medium-high heat, stirring until sugar dissolves.
• Reduce heat to medium; continue to boil until jam thickens and is reduced to 6 cups, stirring frequently and occasionally mashing mixture with potato masher to crush large fig pieces, 30 to 35 minutes.
• Remove from heat.
• Ladle mixture into 6 hot clean 1/2-pint glass canning jars, leaving 1/4-inch space at top of jars.
• Remove any air bubbles.
• Wipe jar threads and rims with clean damp cloth.
• Cover with hot lids; apply screw bands.
• Process jars in pot of boiling water 10 minutes.
• Cool jars completely.
• Store in cool dark place up to 1 year.

DRUNKEN FIG JAM

Steps:

• Using vegetable peeler, remove peel from lemons (yellow part only) in long strips. Cut peel into matchstick-size strips (about 3 tablespoons).
• Combine lemon peel, figs, sugar, brandy, and 1/2 teaspoon coarse salt in heavy large deep saucepan; let stand at room temperature 1 hour, stirring occasionally.
• Bring fig mixture to boil over medium-high heat, stirring until sugar dissolves. Reduce heat to medium; continue to boil until jam thickens and is reduced to 6 cups, stirring frequently and occasionally mashing mixture with potato masher to crush large fig pieces, 30 to 35 minutes. Remove from heat.
• Ladle mixture into 6 hot clean 1/2-pint glass canning jars, leaving 1/4-inch space at top of jars. Remove any air bubbles. Wipe jar threads and rims with clean damp cloth. Cover with hot lids; apply screw bands. Process jars in pot of boiling water 10 minutes. Cool jars completely. Store in cool dark place up to 1 year.

THANKSGIVING CRANBERRY FIG JAM

Steps:

• Zest orange and rough chop meat discard pith, place it and all the ingredients except one cup of cranberries in a heavy bottom pot over low flame.
• Stir to release juices it will be thick. Stirring not to burn. Juices will come and when it does raise heat to high stirring most of the time. At this time remove the vanilla bean.
• Using the immersion blender to puree some of the fruit leaving some chucks. Then add the other cup of cranberries.
• When it hits a rolling boil for 15 minutes all the time stirring.
• Pour into sterile jars leaving 1/2 inch head space and process 10 minutes.
• turn flame off and remove lid. Time 5 more minutes. Remove jars holding upright. Cool in draft free spot overnight. Label and use with in 1 year if unopened. Opened store in refrigerator.

FIG JAM

Steps:

• Chop figs.
• Place all ingredients in small sauce pan
• Simmer until friut is very soft and water is almost gone.
• Cool for 10 minutes
• Puree in processor until all the fruit is blended well.
• Chill until ready to serve.

FIG JAM

Steps:

• Add figs, honey, and lemon juice to medium size saucepan.
• Bring to a boil, lower heat and cook until thick; approximately 1 hour, stirring frequently.
• Add walnuts and cook an additional 10 to 15 minutes.
• Pour hot jam into steralized 1/2 pint jars, put on cap, screw band firmly tight.
• Process in boiling water bath for 10 minutes or as recommended for your altitude.

DRUNKIN FIG JAM

Steps:

• Cut up figs, add lemon peel, sugar brandy salt. Set for one hour then bring to a boil. Turn down to med and cook for 30-35 minutes, stirring.