Fresh Ripe Figs
ERE are two recipes using fresh ripe figs: Fig Jam (With Lemons) Four pounds fresh figs peeled and cut up, 314 Ib. sugar, juice 4 lemons, thinly peeled rind of 1 lemon, a few pieces root ginger, 3 cups cold water, tiny pinch of 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 11/2 hours, or till thick and will set. When it drops slowly. off spoon, pour into hot jars, after removing ginger and lemon rind, Cover when cold. Keeps well. Fig Jam (With Ginger) Two and a half pounds figs, 1 Ib. apples, 2 oz. preserved ginger, 3 Ib. sugar, 1/2 breakfast cup lemon juice, 242 breaktast cups water. Tail figs, and slice up small, Peel and cut up 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,
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https://paperspast.natlib.govt.nz/periodicals/NZLIST19560413.2.60.2
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New Zealand Listener, Volume 34, Issue 871, 13 April 1956, Page 33
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183Fresh Ripe Figs New Zealand Listener, Volume 34, Issue 871, 13 April 1956, Page 33
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Copyright in the work University Entrance by Janet Frame (credited as J.F., 22 March 1946, page 18), is owned by the Janet Frame Literary Trust. The National Library has been granted permission to digitise this article and make it available online as part of this digitised version of the New Zealand Listener. You can search, browse, and print this article for research and personal study only. Permission must be obtained from the Janet Frame Literary Trust for any other use.
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