THE VINE AND THE FIG TREE

New Zealand Listener, Volume 30, Issue 771, 30 April 1954, Page 22

THE VINE AND THE FIG TREE

RAPES are no longer such a luxury fruit, for many people grow them now, since there is so much information easily available. Hothouse grapes are still expensive, but those grown out of doors are fairly cheap. Fig trees are less numerous. although Auckland has always done well with them. Fresh figs are seldom sold in shops; but owners of trees are generous with presents. Bottled Grapes These are delicious. Bottle them in syrup, in the usual way. If in the oven, fill them into jars, cover with syrup, put on a tin lid or saucer, and turn on the lowest heat, so that it takes about 1% hours for the grapes to come to boiling point. Hold them at that till they are quite soft but not squashy. Remove jars one at a time, fill right up with boiling syrup (or water) and seal immediately. If using the waterbath, seal the jars first, place in cold water-bath and bring to boil slowly; hold at boiling point for about 20 minutes. The ordinary stewing method | should be equally good. Grape Jelly Put freshly-picked grapes into pan, nearly cover with water, bring slowly to boil, mashing gently. Boil till pulpy, then strain through jelly-bag as usual, 24 hours or so. Bring juice to boil, boil a few minutes, then add cup for cup of warmed sugar, stir till dissolved, and boil till it will set when tested-may be quite soon. Or add 1% pint water to each pound of grapes. Simmer till soft, strain, Boil juice for 10 minutes, then add % cup sugar to each cup juice, and boil till it will set when tested. Pour into hot, sterilised jars, and seal. 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. Green Grape Jam To 1 Ib. grapes allow %% Ib. sugar.

Put fruit in buttered pan, crush a few to start juice. Bring to boil, add sugar, and boil till it will set. No water. Skim off seeds. Juice of a lemon may be added or 14 teaspoon citric acid. Fresh Fig Conserve Two and a half pounds figs, % Ib. apples, 2 oz. preserved ginger, 3 lb. sugar, 2 breakfast cup lemon juice, 21/2 breakfast cups water. Tail figs, and slice small. Peel and cut apples small. Cut ginger small. Put all in preserving pan and bring slowly to the boil. Boil about 40 minutes. Test before taking up. A lovely amber colour. Fresh Fig Jam Twelve pounds green figs, 12 Ib. sugar, 1 breakfast cup vinegar, 142 Ib. preserved ginger, 1 breakfast cup water, 2 oz. whole ginger. Wipe and slice figs, sprinkle with half the sugar, and stand overnight. Next day, add rest of sugar, sliced preserved ginger, whole ginger tied in a muslin bag, and bring to the boil in the vinegar and water. Boil about 3 hours, or till it will set. Use asbestos mat as it catches easily. Remove the whole ginger. Fig Chutney Three pounds apples, 1 Ib. figs, 1 Ib. onions, ¥2 Ib. sultanas, 3 or 4 oz. salt, 2 lb. brown sugar, 2 pints vinegar, 1% oz. ground ginger, Y2 oz. chillies. Chop up, bring to boil, boil about % hour. and bottle cold. Or 142 Ib. fresh figs, 3 oz. raisins, 2 oz. preserved ginger, 42 lb. onions, 3 oz. dates, 6 oz. brown sugar, 42 teaspoon salt, ‘4 teaspoon cayenne, 1 pint vinegar. Cut figs into rings, also cut dates and ginger into cubes. Boil vinegar and sugar, pour this on to all other ingredients, and leave (continued on next page)

(continued from previous page) all night. Next day boil till thick and dark, about 3 hours. Simple Fig Jam Two pounds figs, 1 Ib. sugar, juice of a lemon or two. Cut up figs, sprinkle sugar over, and leave all night. Next day bring slowly to boil, stirring gently, boil till figs are clear and soft and the syrup thick. Add the lemon juice when it first comes to the boil.