This photo is of some fig conserve I made yesterday. Its a different recipe from the other one I've posted.
5 lbs. fresh figs
10 c. sugar (!!)
2 lemons, coarsely ground
4 oranges, coarsely ground
2 t. ground ginger
Cover figs with a small quantity of water and boil until the liquid is brown. Drain and reserve 2 c. liquid. Mix with sugar to make a heavy syrup.
Combine figs, sugar syrup, lemon and orange pulp. Simmer gently about 1 1/2 hrs. stirring frequently. (I used a stick blender to blend everything together which worked well)
Skim off foam from time to time if needed.
Add ginger, mixing well, pour into hot jars and seal. Makes about 5 pints.
The fig tree is really producing. I've made the sugar free variety twice and now this sugar full recipe.
When I made this, it came out to 7 pints not 5 and we have a small bowl of conserve in the fridge to use too. Its very sweet and I think when I make it again, I'll use less sugar but wanted to try it first before I change it.
I got this recipe from an old cookbook "Freezing and Canning Cookbook, prized recipes from the Farmers of America" published in 1964.
A conserve is a bit different from jam as it contains a variety of ingredients and often includes nuts.
I'm still listing books on Ebay..I have 35 listings of some great books..here is the link for it if you'd like to take a look China Lake Auctions we're trying to get funds together for our grandson's birthday which is coming up. I can't believe he'll be two!