Does no replies to my request mean no one makes fig ginger jam?
Ellen

ellen wickberg wrote:

Does no replies to my request mean no one makes fig ginger jam?
Ellen

Experiment Ellen, make a standard fig jam and add some ginger to your
taste to it. I would use fresh ginger and whiz it in the food processor
after peeling, then add to the figs to cook down.

Here's a recipe from the UK you might adapt.

http://www.bbc.co.uk/food/recipes/da...am_13700.shtml

George

George Shirley wrote:
ellen wickberg wrote:

Does no replies to my request mean no one makes fig ginger jam?
Ellen


Experiment Ellen, make a standard fig jam and add some ginger to your
taste to it. I would use fresh ginger and whiz it in the food processor
after peeling, then add to the figs to cook down.

Here's a recipe from the UK you might adapt.

http://www.bbc.co.uk/food/recipes/da...am_13700.shtml

George


Thanks George,
I'll try that and add a bit of candied ginger as well for texture.
Ellen

ellen wickberg wrote:

George Shirley wrote:
ellen wickberg wrote:

Does no replies to my request mean no one makes fig ginger jam?
Ellen


Experiment Ellen, make a standard fig jam and add some ginger to your
taste to it. I would use fresh ginger and whiz it in the food processor
after peeling, then add to the figs to cook down.

Here's a recipe from the UK you might adapt.

http://www.bbc.co.uk/food/recipes/da...am_13700.shtml

George


Thanks George,
I'll try that and add a bit of candied ginger as well for texture.
Ellen

My Famous Ginger Peach jam was nice with 2 T. of fresh ground ginger. I'm
fixing to make some more with just crumbled candied ginger. It got *real*
dried and crumbled when I chopped it.
It's all good.
Edrena

On Thu, 31 Aug 2006 16:37:57 GMT, ellen wickberg
wrote:

Does no replies to my request mean no one makes fig ginger jam?

I've made fig-ginger-lemon jam by making plain fig jam (from the Farm
Journal Canning book, but any recipe would probably do) and adding
candied ginger and lemon zest along with the lemon juice called for.
What we actually liked better, though was the fig-lime-cardamom jam,
made similarly.

--Rebecca

rebecca wrote:
On Thu, 31 Aug 2006 16:37:57 GMT, ellen wickberg
wrote:


Does no replies to my request mean no one makes fig ginger jam?


I've made fig-ginger-lemon jam by making plain fig jam (from the Farm
Journal Canning book, but any recipe would probably do) and adding
candied ginger and lemon zest along with the lemon juice called for.
What we actually liked better, though was the fig-lime-cardamom jam,
made similarly.

--Rebecca

That last one sounds pretty good Rebecca, how did you use the cardamom,
crushed, powdered, whole? I buy cardamom in the seed size so to speak
and stick some cracked whole ones into a fresh batch of ground coffee to
flavor and we love fig jams so I will try that one next season. Thanks.

George

rebecca wrote:
On Thu, 31 Aug 2006 16:37:57 GMT, ellen wickberg
wrote:


Does no replies to my request mean no one makes fig ginger jam?


I've made fig-ginger-lemon jam by making plain fig jam (from the Farm
Journal Canning book, but any recipe would probably do) and adding
candied ginger and lemon zest along with the lemon juice called for.
What we actually liked better, though was the fig-lime-cardamom jam,
made similarly.

--Rebecca
I don't have access to the Farm Journal Canning book, would you be
willing to post the recipe? thanks,
Ellen

On Fri, 01 Sep 2006 10:20:03 -0500, George Shirley
wrote:

rebecca wrote:

What we actually liked better, though was the fig-lime-cardamom jam,
made similarly.

--Rebecca

That last one sounds pretty good Rebecca, how did you use the cardamom,
crushed, powdered, whole?

It's been a while, but I think I got some seeds out of the pods and
kind of crushed them without grinding them fine.

I use whole cardamoms in my pickled figs--the recipe for that is at my
father's house, far away, but they're flavored with cinnamon,
cardamom, black pepper, lemon slices, and a fig leaf in each
jar--they're our favorite sweet pickle!

--Rebecca

On Fri, 01 Sep 2006 18:20:50 GMT, ellen wickberg
wrote:

rebecca wrote:
On Thu, 31 Aug 2006 16:37:57 GMT, ellen wickberg
wrote:

I don't have access to the Farm Journal Canning book, would you be
willing to post the recipe?

I looked in my Farm Journal book, and none of the recipes look like
the one I make (I make it at my father's house, far away, with an
older edition of the book with all my annotations).

This looks the closest, but I chop the figs, and don't bother to peel
them or do the boiling water thing. I think I just use grated zest
and not lemon slices, or if I use slices they're quartered so as not
to be too big and obtrusive. I just use these ingredients, but make
it like normal jam.

Fig/Lemon Preserves

6 qts figs, peeled
6 qts boiling water
8 C sugar
3 qts water
3 lemons, thinly sliced, seeds removed
4 T sliced preserved ginger

Wash and stem figs. Pour boiling water over them and let stand 15
minutes. Drain and rinse in clear, cold water, then drain again.

Combine sugar and 3 qts water, bring to a boil, and add the lemon
slices and ginger; boil rapidly 10 minutes. Skim. Lemon slices may
be removed.

Add figs, a few at a time, to the syrup so as not to stop the boiling.
Cook rapidly till transparent.

Lift figs out of syrup and place in a shallow pan. Boil syrup down
till thick as honey. Pour over figs and let stand overnight.

In the morning, bring to a boil. Ladle into sterilized jars to within
1/8" of jar top. Wipe jar rim; adjust lids. Process in boiling water
bath 5 minutes. Remove from canner and complete seals unless closures
are self-sealing type.

Makes about 5 pints.

rebecca wrote:
On Fri, 01 Sep 2006 10:20:03 -0500, George Shirley
wrote:


rebecca wrote:


What we actually liked better, though was the fig-lime-cardamom jam,
made similarly.

--Rebecca

That last one sounds pretty good Rebecca, how did you use the cardamom,
crushed, powdered, whole?


It's been a while, but I think I got some seeds out of the pods and
kind of crushed them without grinding them fine.

I use whole cardamoms in my pickled figs--the recipe for that is at my
father's house, far away, but they're flavored with cinnamon,
cardamom, black pepper, lemon slices, and a fig leaf in each
jar--they're our favorite sweet pickle!

--Rebecca

Thank you.

rebecca wrote:

On Fri, 01 Sep 2006 10:20:03 -0500, George Shirley
wrote:

rebecca wrote:

What we actually liked better, though was the fig-lime-cardamom jam,
made similarly.

--Rebecca

That last one sounds pretty good Rebecca, how did you use the cardamom,
crushed, powdered, whole?

It's been a while, but I think I got some seeds out of the pods and
kind of crushed them without grinding them fine.
I use whole cardamoms in my pickled figs--the recipe for that is at my
father's house, far away, but they're flavored with cinnamon,
cardamom, black pepper, lemon slices, and a fig leaf in each
jar--they're our favorite sweet pickle!

--Rebecca

Do fig leaves have an aroma or flavor? I planted some store-bought-lemon
pips and now have a lovely little tree. The lemon leaves have a nice aroma.
I did a highly flavored fig jam I got over the net, the site wasn't there
last time I looked. Good reason for keeping a canning diary, tho. Anyway, it
tasted like mincemeat and something about cloves is just addictive to me.
Edrena

The Joneses wrote:
rebecca wrote:


On Fri, 01 Sep 2006 10:20:03 -0500, George Shirley
wrote:


rebecca wrote:

What we actually liked better, though was the fig-lime-cardamom jam,
made similarly.

--Rebecca

That last one sounds pretty good Rebecca, how did you use the cardamom,
crushed, powdered, whole?

It's been a while, but I think I got some seeds out of the pods and
kind of crushed them without grinding them fine.
I use whole cardamoms in my pickled figs--the recipe for that is at my
father's house, far away, but they're flavored with cinnamon,
cardamom, black pepper, lemon slices, and a fig leaf in each
jar--they're our favorite sweet pickle!

--Rebecca


Do fig leaves have an aroma or flavor? I planted some store-bought-lemon
pips and now have a lovely little tree. The lemon leaves have a nice aroma.
I did a highly flavored fig jam I got over the net, the site wasn't there
last time I looked. Good reason for keeping a canning diary, tho. Anyway, it
tasted like mincemeat and something about cloves is just addictive to me.
Edrena


Store bought lemon seeds usually don't breed true. You should be able to
find a Ponderosa lemon tree somewhere in your area, they grow true from
both the roots and the seeds. We've probably given away more than one
hundred grow from seeds of our Ponderosa and I can't remember how many
that came up from the roots. Lemons from this tree can be up to 3 lbs
and I've harvested several so far this year that weighed upwards of kilo
(2.2 lbs) each.

We harvest them as they come ripe, they tend to set buds and fruit all
year in our climate, then juice them, freeze the juice in ice cube trays
and zest the peel, freeze some of that, dry the rest. I keep a quart of
juice in the fridge for use in cooking and often toss a couple of cubes
of lemon juice in a big glass of water. DW has made two lemon meringue
pies from one lemon on occasion.

George

George Shirley wrote:

The Joneses wrote:
rebecca wrote:


On Fri, 01 Sep 2006 10:20:03 -0500, George Shirley
wrote:


rebecca wrote:

What we actually liked better, though was the fig-lime-cardamom jam,
made similarly.

--Rebecca

That last one sounds pretty good Rebecca, how did you use the cardamom,
crushed, powdered, whole?

It's been a while, but I think I got some seeds out of the pods and
kind of crushed them without grinding them fine.
I use whole cardamoms in my pickled figs--the recipe for that is at my
father's house, far away, but they're flavored with cinnamon,
cardamom, black pepper, lemon slices, and a fig leaf in each
jar--they're our favorite sweet pickle!

--Rebecca


Do fig leaves have an aroma or flavor? I planted some store-bought-lemon
pips and now have a lovely little tree. The lemon leaves have a nice aroma.
I did a highly flavored fig jam I got over the net, the site wasn't there
last time I looked. Good reason for keeping a canning diary, tho. Anyway, it
tasted like mincemeat and something about cloves is just addictive to me.
Edrena


Store bought lemon seeds usually don't breed true. You should be able to
find a Ponderosa lemon tree somewhere in your area, they grow true from
both the roots and the seeds. We've probably given away more than one
hundred grow from seeds of our Ponderosa and I can't remember how many
that came up from the roots. Lemons from this tree can be up to 3 lbs
and I've harvested several so far this year that weighed upwards of kilo
(2.2 lbs) each.

We harvest them as they come ripe, they tend to set buds and fruit all
year in our climate, then juice them, freeze the juice in ice cube trays
and zest the peel, freeze some of that, dry the rest. I keep a quart of
juice in the fridge for use in cooking and often toss a couple of cubes
of lemon juice in a big glass of water. DW has made two lemon meringue
pies from one lemon on occasion.

George

How on target, George. Ol'Whiskerlessface loves lemon meringue pies. Mebbe I'll
whip one up one of these days. I knew that about the storeboughten lemons, but I
figger I'll be old & dead before it sets a fruit. But it's a nice tree. The orange
tree I tried to raise got all ate up with critters.
Edrena

The Joneses wrote:
George Shirley wrote:


The Joneses wrote:

rebecca wrote:



On Fri, 01 Sep 2006 10:20:03 -0500, George Shirley
wrote:



rebecca wrote:

What we actually liked better, though was the fig-lime-cardamom jam,
made similarly.

--Rebecca

That last one sounds pretty good Rebecca, how did you use the cardamom,
crushed, powdered, whole?

It's been a while, but I think I got some seeds out of the pods and
kind of crushed them without grinding them fine.
I use whole cardamoms in my pickled figs--the recipe for that is at my
father's house, far away, but they're flavored with cinnamon,
cardamom, black pepper, lemon slices, and a fig leaf in each
jar--they're our favorite sweet pickle!

--Rebecca


Do fig leaves have an aroma or flavor? I planted some store-bought-lemon
pips and now have a lovely little tree. The lemon leaves have a nice aroma.
I did a highly flavored fig jam I got over the net, the site wasn't there
last time I looked. Good reason for keeping a canning diary, tho. Anyway, it
tasted like mincemeat and something about cloves is just addictive to me.
Edrena


Store bought lemon seeds usually don't breed true. You should be able to
find a Ponderosa lemon tree somewhere in your area, they grow true from
both the roots and the seeds. We've probably given away more than one
hundred grow from seeds of our Ponderosa and I can't remember how many
that came up from the roots. Lemons from this tree can be up to 3 lbs
and I've harvested several so far this year that weighed upwards of kilo
(2.2 lbs) each.

We harvest them as they come ripe, they tend to set buds and fruit all
year in our climate, then juice them, freeze the juice in ice cube trays
and zest the peel, freeze some of that, dry the rest. I keep a quart of
juice in the fridge for use in cooking and often toss a couple of cubes
of lemon juice in a big glass of water. DW has made two lemon meringue
pies from one lemon on occasion.

George


How on target, George. Ol'Whiskerlessface loves lemon meringue pies. Mebbe I'll
whip one up one of these days. I knew that about the storeboughten lemons, but I
figger I'll be old & dead before it sets a fruit. But it's a nice tree. The orange
tree I tried to raise got all ate up with critters.
Edrena


Ol' Whiskerlessface and I must be kinfolks. Miz Anne makes the most
wonderful lemon meringue pies in the world. I also like my Ponderosa
lemon, it's frozen back to the ground at least three times in the 17
years I've had it and has always grown back from the stump and was
bearing again in a year. In a good year it will grow six to eight feet.
I generally cut it back at least once a year to a six foot tall stump
and it always tops the garage roof the following year.

This year I'm cutting all the fruit trees back to six feet tall. Most of
them are dwarf stock but still insist on getting 15 to 20 feet tall in
our area. I need them smaller so I can put netting over them and keep
the tree rats and grackles from taking all the fruit.


George

On Sat, 02 Sep 2006 18:34:06 GMT, The Joneses
wrote:
Do fig leaves have an aroma or flavor?

They do. You know how on a hot day you can smell a fig tree? That's
its leaves. It's not real strong, but enough to add something to your
pickles.

--Rebecca