FRESH FIG JAM
Six pounds fresh figs; 6lb. sugar; 2 teacup each of vinegar and water; 14 to %lb, preserved ginger; 2oz. root ginger (bruised and tied in muslin). Wipe and slice the figs, cover with half the sugar, and stand overnight. Next day add rest of sugar and the ginger, and bring to boil with the vinegar and water slowly, stirring continually, Then boil till it will set when tested (perhaps 2 hours), Remove the bag of ginger before bottling. This jam burns easily, so butter the pan first and stir carefully, An asbestos mat is a good idea. FIG CONSERVE Eight pounds fresh figs weighed after peeling; 5%41b. sugar; juice of 4 or 5 large lemons. 11b. preserved ginger. Cut figs into halves or quarters and put into buttered pan with the sugar and cut-up ginger; pour the lemon-juice over, and leave to stand for 2 or 3 hours. Then ‘put..over low heat and stir till sugar is dissolved, keeping stirred to prevent burning. Then boil fairly fast till it is cooked. and will set-approximately 1¥%2 hours. Use big spoon to keep the jam gently lifted through and through during boiling, to prevent sticking and so as not to break up the figs. ee ne ete Se em" aa
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New Zealand Listener, Volume 18, Issue 465, 21 May 1948, Page 26
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211FRESH FIG JAM New Zealand Listener, Volume 18, Issue 465, 21 May 1948, Page 26
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