GRAPES AND FIGS

New Zealand Listener, Volume 14, Issue 353, 29 March 1946, Page 22

GRAPES AND FIGS

AST week I. promised some more recipes using figs, and also some grape suggestions. Fresh Fig and Lemon Jam This is quite easily made. Bruise the root ginger before boiling and remove it with the lemon-rind, when the jam is cooked:-4lb, fresh figs peeled and cut up; 3421b. sugar; juice 4 lemons; thinly peeled rind of 1 lemon; a few pieces root ginger; 3 cups cold water; tiny pinch salt. Peel and cut up figs, put in buttered preserving’ pan with sugar, lemon juice, lemon rind, and ginger. Pour over the water, leave all night. Next day stir well, bring slowly to the boil, stirring. Boil quickly 1 to 1% hours, or till thicker. When it drops slowly off spoon, pour into hot jars, after removing ginger and lemon rind. ‘Cover when cold. Keeps well. Fig Jam (using vinegar) Six pounds fresh ripe figs, 6lb. sugar, '% breakfast cup of vinegar, %4lb. preserved ginger, 42 breakfast cup water, one ounce whole (or root) ginger (bruised), Wipe and slice figs, sprinkle with half the sugar, and stand overnight. Next day add rest of sugar, the sliced-up preserved ginger, and the root ginger tied in a muslin bag; bring to the boil in the vinegar and water. Boil until it will set when tested-perhaps 2 hours. It "catches" easily, so watch and stir well, or use an asbestos mat. Fig Chutney This is a delightful change, and excellent in sandwiches or on plain biscuits. Three pounds of apples, Ib. figs, llb. onions, lb. sultanas, Ylb. salt, 2lb. good brown sugar, 2 pints vinegar, 14202. ground ginger, ¥20z. chillies. Chop up, bring to boil, boil 44 hour, and bottle cold. Green Grape Jam Two pounds grapes, 1 teacup water, 134lb. sugar. Put grapes and water in pan, press and ‘cook till soft. Then add sugar and boil till it will set. Strain through strainer to get out skins and seeds, and add % teaspoon citric acid. Instead of citric acid, the juice of a lemon may be used. Flavouring essence may be added if liked. Apple and Grape Marmalade One and a-half pounds of apples, 3lb. grapes and a few mint leaves; % cup sugar to each cup pulp. Wash and stew grapes and simmer till soft; rub through wire sieve. Peel and core and slice apples, put in pan and cook till soft; add grape pulp and measure. Bring to boil and stir well; add warm sugar and cook about ten minutes or till it will set when tested. Seal at once in sterilized jars. Result: about 4lb. lovely grape marmalade. Grapes are too expensive to use alone, Grape Juice (to keep) This is delicious and is made like all berry juices. Crush the grapes and allow to stand a little. Add a very little water, place over low heat to make juices flow. Stir often, and press, When thoroughly

soft, strain through cloth, allowing plenty of time. Then bring the juice to the boil, and add 3%41b, of sugar to each pint of juice, Boil steadily. for 5 minutes, then strain through muslin again. Fill while boiling into hot sterilized bottles; put a teaspoonful of olive oil on top of each bottle, to prevent air getting to juice; and cork tightly. When using, just soak up the oil with a piece of cotton wool. Grape Jelly Put freshly picked grapes, stalks and all, into pan, nearly cover with water. Boil till mashed, strain through jelly bag. Bring juice to boil, and boil a few minutes. Add 1lb. sugar to each pint juice, and boil till will set. Grape Ketchup (for poultry) Five pounds grapes, 1 dessertspoon spice, 3 cups white sugar, 144 tablespoons cloves, 2 cups brown sugar, 1 teaspoon salt, 4% pint vinegar, pinch cayenne, 142 tablespoons cinnamon. Stem and wash the grapes and put in pan with just enough water to prevent sticking. Simmer till tender, stirring often. Then pass through sieve to remove skins and stones; return to pan and add vinegar, sugar, salt and spices, and boil till thick. When cold, bottle and cork and seal. This is delicious with poultry and white meats, Green Grape and Blackberry Jelly Take an equal quantity of green grapes and blackberries.. Boil with a little water till soft. Strain through jelly bag as usual. Allow cup for cup of sugar. Bring to boil, add sugar, and boil till it will set when tested.