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

On Sat, 7 Jun 2008 20:00:24 -0600, "The Joneses"
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.

On Tue, 10 Jun 2008 12:23:39 -0600, "The Joneses"
wrote:

wrote in message
.. .
On Sat, 7 Jun 2008 20:00:24 -0600, "The Joneses"
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.

Y'all would be surprised what stuff people have in their
backyards/greenhouses, etc. Pass the word at that hairshop, also good place
to barter for granny's jars they found in the attic or basement.
This was a good recipe too from dried figs, but you'll need to
reconstitute them, perhaps overnight. Makes for a chunkier product, so
grinding is probably in order. I love Momjones' old sausage grinder instead
of the fp - seems to make a nicer consistency. The dried also comes in green
or black figs. Black is good.
Edrena

Now dried figs I can get - I don't mind chunky mincemeat. I've hauled
Great Grandmother's meat grinder with me since 1980 something. There's
no substitute for it, is there!

The only things I use it for are ham salad, smooshing dried fruit for
things and making carrot relish. Yum, carrot relish... I could can
that, couldn't I? hmmm.

wrote in message
...
On Sat, 7 Jun 2008 20:00:24 -0600, "The Joneses"
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.

Y'all would be surprised what stuff people have in their
backyards/greenhouses, etc. Pass the word at that hairshop, also good place
to barter for granny's jars they found in the attic or basement.
This was a good recipe too from dried figs, but you'll need to
reconstitute them, perhaps overnight. Makes for a chunkier product, so
grinding is probably in order. I love Momjones' old sausage grinder instead
of the fp - seems to make a nicer consistency. The dried also comes in green
or black figs. Black is good.
Edrena

wrote in message
...

(clipperoo)

Now dried figs I can get - I don't mind chunky mincemeat. I've hauled
Great Grandmother's meat grinder with me since 1980 something. There's
no substitute for it, is there!

The only things I use it for are ham salad, smooshing dried fruit for
things and making carrot relish. Yum, carrot relish... I could can
that, couldn't I? hmmm.

Carrot relish? That might be something I would relish!
Post recipe plez?
Edrena