DRIED FIG JAM.

Shannon News, 20 November 1928, Page 4

DRIED FIG JAM.

With figs selling at reduced prices we have been asked to give a recipe for dried fig jam and' ttoo Chronicle reads have supplied-different ones:—Cut into small pieces 1 lb dried figs and soak overnight in* enough water to cover them. Next day add -End" and s juice of two lemons and boil one hour: Then add 31b sugar and-’ boil another' hour.

Take 31bs sugary 3£ pints watet and lib dried figs. Soak figs’ in the watbr all night. Next morning boil 10 minutes in the same water, add- sugar and boil slowly till cooked( about U hours). If conserve is desired lift figs out of the water after being soaked' for 12 hours, and make a syrup of the sugar and water, drop the figs in. If lemon 1 juice or whole ginger is liked' they may be added.