"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Fig Jam Recipe

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This recipe for Fig Jam, by , is from Grandmother to Grandaughter Cook Book By Erin Marie Jacquot, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Sharon Lynette Wolverton, Madsen -- Boulevard, CA - 2006
Added: Monday, January 1, 2007

Category:
Category:

Ingredients:  
Ingredients:  
3 1/2 LBS FIGS (4 1/4 CUP FINELY CHOPPED
OR GROUND)
3/4 CUP CHOPPED PINEAPPLE AND JOICE
3/4 CUP WATER
1 BOX MCP OR SURE JELL (PECTIN)
9 CUPS SUGAR

Directions:
Directions:
PUT PINEAPPELE AND FIGS AND WATER IN 8 QT. POT -- ADD PECTON BIRNG TO ROLLING BOIL. ADD MPC OR SURE JELL BRING BACK TO ROLLING BOIL AND BOIL FOR 4 MIN. (SEE CHART FOR ALLTITUDE) PUT IN STERAL JELLY JARS AND SEAL.
TURN UPSIDE DOWN FOR 5 MIN.
THEN COOL IN IN COOL DARK PLACE.

HIGH ALITUDE:
1000 TO 3000 FEET 5 MIN
3001 TO 6000 FEET 10 MIN
6001 TO 8000 FEET F 15 MIN

Personal Notes:
Personal Notes:
Sharon Lynette Wolverton, Foust, Virgadamo, Madsen is the youngest daughter of Edith. She is called Lynne and loves to cook and bake. She is a Cake Decorator and Candy maker. Loves to make goodies at Christmas time for her friends and family. SLM

 

 

 

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