Pig Jam 1850s Food

FIG JAM

Steps:

• Bring figs, water, sugar, cinnamon, allspice, and peppercorns to a boil in a saucepan over medium-high heat. Boil until figs begin to liquefy, about 10 minutes. Reduce heat and simmer, stirring frequently to break down the figs, until jam is slightly thickened, about 15 minutes more.
• While jam is simmering, whisk lemon juice and agar-agar together. Set aside to gel.
• Take jam off the heat and remove the cinnamon stick. Add the lemon mixture and mix well. Let cool slightly. Pour jam into a pint jar with a hermetic seal. Allow to cool completely before refrigerating.

PIG JAM 1850'S

Steps:

• Cut meat into small chunks and combine with salt and leave to marinate for a few hours, covered in the fridge.
• Preheat oven to 160°C.
• Place all the ingredients into a cast iron casserold dish, cover with a tight-fitting lid and cook for 3 hours.
• The pork should be meltingly tender and fat transluce3nt.
• Lift the meat from its juices and tear into fine sheds with a pair of forks and then pack tightly into ramekins.
• Pour the juices from the casserold dish through a sieve and then pour over the shredded meat and leave to cool and then refrigerate until the fat has set.
• Seal well with cling film.
• Best eaten in the first few day after making.