Kadota Fig & Candied Ginger Jam


Ingredients:
iii lbs Kadota figs, stems removed in addition to finely chopped (about four cups)
1 3/4 cups sugar
1/2 loving cup bottled lemon juice
1/4 loving cup diced crystallized candied ginger
iii ounces liquid pectin (one pouch)

Directions:
Prep the jars/lids. Place the figs, saccharide in addition to lemon juice inwards a saucepan. Bring the mixture to a sum rolling boil. Boil for 10 minutes. Remove from rut in addition to stir inwards pectin in addition to candied ginger. Boil v minutes. Fill in addition to seal the jars leaving 1/4 inch headspace. Process for 10 minutes inwards a boiling H2O bath.

Yield: nearly v 8-oz jars


Note: Influenza A virus subtype H5N1 swell root for canning data is the Blue Book need to preserving. I highly recommend it for learning how to can. Here is a bunch of other canning books in addition to equipment I detect useful.

*I used bottled lemon juice instead of fresh because figs are a depression acid fruit in addition to I wanted to brand certain that the acid content was high plenty to safely role the hot H2O method. The acidity of fresh lemons tin vary simply the acidity of bottled lemon juice is constant.

My thoughts:
Kadota figs convey low-cal greenish skins in addition to pretty pinkish centers. Like most figs they are pretty sweetness simply I intend they convey a to a greater extent than floral, almost honey-like flavour than other varieties I've tried. I had some actually skilful candied ginger in addition to idea it would last good amongst this item fig. Of course, I am a big ginger fan anyway simply it kept the jam from existence crazy sweetness piece at the same fourth dimension keeping the floral note. I too liked how the ginger in addition to fig ended upward amongst similar textures which made for swell spreadablity. I await forrad to using this jam inwards other recipes. I intend it would brand an awesome filling for cookies.


Comments

Post a Comment

Popular posts from this blog

Saucisses De Toulouse Aux Lentilles Du Puy Et Courge

Image
Ingredients: ane tablespoon butter ane tablespoon olive oil ane lb saucisses de Toulouse(French Garlic sausages*) four cloves garlic, minced ane onion, diced ii crookneck squash ane stem celery, diced ane shallot, minced ane bay leaf ane teaspoon bounding main salt ½ teaspoon freshly reason dark pepper ane 1/3 loving cup du Puy lentils four cups chicken stock Directions: Heat crude oil in addition to butter inwards a large saucepan over medium heat. Add the vegetables. Sauté until the mash starts to soften in addition to the onions are translucent, well-nigh 5-10 minutes. Add the bay leaf, salt, pepper, lentils, in addition to stock. Cover in addition to simmer for well-nigh forty minutes or until the lentils are soft. Meanwhile, grill, broil or sauté the sausage until fully cooked. Serve the sausage on a bed of warm lentils. *I used these Toulouse Garlic sausages. My thoughts: Excuse my French if the championship is incorrect! I'm relying on high
Read more

Indian Tacos

Image
Ingredients: for the taco meat 1 lb the world bison 1 onion, diced three cloves garlic, minced fifteen oz pinto beans, drained 10 oz canned diced tomato plant amongst greenish chile iv oz canned fire-roasted diced Hatch greenish chiles 1 tablespoon hot Mexican-style chili powder ii teaspoons minced fresh basil 1 1/2 teaspoon paprika 1/2 teaspoon the world jalapeno for the tyke bread ii cups water ii packages dry out yeast iv tablespoons butter ii tablespoons sugar 1 teaspoon salt v 1/2 cups flour to serve: shredded abrupt cheddar shredded iceburg lettuce diced tomatoes optional: sour cream too avocado Directions: for the tyke bread: Whisk the flour too yeast togehter inwards a large bowl. Place the sugar, salt, H2O too butter inwards a modest sauce pan too rut until almost boiling. Allow to cool slightly. Pour over the flour too yeast too mix amongst a dough claw until a smooth, non also mucilaginous ball of dough forms. If the dough is real sticky, slo
Read more

Pineapple Upside-Down Cake

Image
Ingredients: topping: 1/3 loving cup butter 1/3 loving cup night chocolate-brown sugar 1 tablespoon dark rum 1 tablespoon lite corn syrup 20 oz canned pineapple rings inward 100% pineapple juice, drain as well as reserve juice for batter maraschino cherries* cake: 1 1/2 cups flour** 1 loving cup sugar 1/3 loving cup butter, at room temperature 1 teaspoon vanilla paste ii eggs, at room temperature ii tablespoons dark rum 1/2 loving cup pineapple juice (from canned pineapple rings) 1 teaspoon cardamom ii teaspoons baking powder pinch bounding main salt Directions: Preheat oven to 350. Butter or spray (with cooking spray amongst flour) a 9-10 inch springform pan***. Arrange pineapple rings on the bottom of the pan. Add a maraschino cherry to the centre of each ring. Set aside. In a pocket-size saucepan, melt as well as stir together butter, chocolate-brown sugar, rum as well as corn syrup. Cook over depression rut nearly v minutes or until it thickens s
Read more