The Fig Jam is made and ready to go. 🥰🥰how it brings back many memories of past. 🤔
With the help of Hubby and his Mum at the age of 87 and with her Jam recipe we gave her a back in time memory of when she was always making Jams back on the farm . 🌿
The Recipe book was given to her as a Xmas Gift by her son (Hubby) in 1972🧡🙌 Our kids would remember her Jams and Preserves. 😊
It’s been fun making Jam and Chutney this week. 🙌
I remember when living on the farm all the fruit and vegetables we would preserve, blanch and freeze when the season was in full swing. 🍊🍋🍐🍎🍓🍇🍌🥦🍅🍑🍒🌽🌶🥒🥕it was an endless production line but when it was all done and dusted to see the Pantry and Freezers full of produce for the family made the effort so enjoyable. 🥰It truly made life a lot easier as we lived quiet a distance from shops and having a fresh supply ready for those busy times when work , school and sport.
Growing herbs, fruit , vegetables fresh eggs and our own meat supply. 🌿🌿🌿🌿🌿
Wow they were truly busy times.
The original recipe came from The C.W.A Cookery Book and Household Hints 27th Edition published 1971 – 🌿🌿🌿🌿🌿🌿🌿🌿🌿🌿🌿
Fig Jam Recipe
1/2 pint water
1 cup vinegar
4 lb sugar
Skin and stem the fruit. Make a syrup of sugar, water and vinegar. When boiling , drop in the cut up figs. If conserve is desired, put the figs in whole. Simmer slowly for 3 hours.
Bottle jam into sterilised Jars. 🌿🌿🌿🌿🌿🌿🌿🌿🌿🌿🌿
Today we altered the main recipe as not to use as much sugar.
4.4 lb Figs Quartered
1 Lemon sliced
3/4 cup vinegar
1/3 cup water
Process the same all ingredients in and cook for 3 hours.
Hope you enjoy this recipe and have a wonderful weekend. 🙋♀️😊