Fermented Fig Jam

New Zealand Listener, Volume 19, Issue 477, 13 August 1948, Page 23

Fermented Fig Jam

Dear Aunt Daisy, Would you be kind enough to advise how fermentation set up in jars of fig jam can be remedied-either, say, by recooking, or by prevention prior to the jam-making. | "A Mere Man." — I can only think that your recipe is at fault, or that the figs are over-ripe when. you make the jam. I suppose you are careful to seal your jars properly; do you think you cook the jam long enough? Fermented jam, if noticed as soon-as it begins to work, may be safely re-boiled with a pinch of baking soda-about 4 téaspoon to a quart jar of jam. Just tip the jam into a saucepan, heat it, and put in the soda when boiling. Boil tor about 15 minutes. Sometimes a litte hot water is also necessary if the jam seems stiff. Here is a good recipe-lI think the ginger helps it to keep: Fig and Lemon Jam: Four pounds fresh figs peeled and cut up; 3¥2Ib, 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, 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. ,