Italian Fig Conserve
3 lbs. firm Black Mission Figs
Freshly squeezed juice of two lemons
6 cups sugar
1/2 tablespoon vanilla extract (optional)
Yield: 1 quart conserve.
Wipe the figs and chop in small pieces. Put in a small pan with the lemon juice and 1 cup water. Cook over low heat until soft - this may take about 20 - 30 minutes, but if the skins are not cooked until tender at this stage they will be tough when cooked with the sugar. Add the sugar and cook over low heat until dissolved. Stir in vanilla, increase the heat until the setting point is reached, about 5 to 10 minutes longer.
If the jam is not ready put the pan back on the heat and boil a few minutes longer and test again. If necessary repeat this process again but remember to take the the pan off the heat while testing because over boiling it will ruin the jam.
When setting point has been reached, skim with a perforated skimmer, stir well and let stand for 20 minutes. Stir and ladle into sterilized jars. Store in a dark cool place. Yield: about 1 quart.
Wipe the figs and chop in small pieces. Put in a small pan with the lemon juice and 1 cup water. Cook over low heat until soft - this may take about 20 - 30 minutes, but if the skins are not cooked until tender at this stage they will be tough when cooked with the sugar. Add the sugar and cook over low heat until dissolved. Stir in vanilla, increase the heat until the setting point is reached, about 5 to 10 minutes longer.
If the jam is not ready put the pan back on the heat and boil a few minutes longer and test again. If necessary repeat this process again but remember to take the the pan off the heat while testing because over boiling it will ruin the jam.
When setting point has been reached, skim with a perforated skimmer, stir well and let stand for 20 minutes. Stir and ladle into sterilized jars. Store in a dark cool place. Yield: about 1 quart.
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