[Sca-cooks] 'Tis the Season (for produce, not sillies)
Huette von Ahrens
ahrenshav at yahoo.com
Thu Aug 3 18:57:10 PDT 2006
Sliced lemon is a great idea. I have made fig jam, but stopped because it reminded me
too much of Fig Newtons. Not my favorite of cookies. But lemon would add a zing and
cut the sweetness. Thank you!
By the way, I never can my jams. I put them in sterilized jars and seal them shut with
a thick layer of melted parafin.
--- Dan Brewer <danqualman at gmail.com> wrote:
> I have used the recipe on the box of pectin for fig jam. I add some sliced
> lemon to each jar I can. I can grow figs in Seattle Wa. In SoCal you
> should be able to have a very large tree with out any problem.
> Dan in Auburn
> On 8/3/06, grizly <grizly at mindspring.com> wrote:
> > -----Original Message-----
> > >> Very true, and I try to buy local whenever possible.
> > >>
> > >SNIP
> > > > > > > >
> > So, some very, very generous neighbors are begging people to take figs
> > from
> > their numerous trees (everyone in town has them but me . . . ). I plan to
> > get some for preserves, and want to know if anyone has a favorite PROVEN
> > recipe that they use. I can find hundreds online, but from strangers I do
> > not trust for opinions. Anyone?
> > I may just end up bartering gallons of friut to my mother-in-law or
> > another
> > neighbor across town for half the haul of finished preserves :o)
> > niccolo difancesco
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