[Sca-cooks] 'Tis the Season (for produce, not sillies)

[Huette von Ahrens]

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.

Huette

--- 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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Remember that while money talks, chocolate sings.

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