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Preserving (rec.food.preserving) Devoted to the discussion of recipes, equipment, and techniques of food preservation. Techniques that should be discussed in this forum include canning, freezing, dehydration, pickling, smoking, salting, and distilling. |
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To search & research. Boy it's late. So my dear, dear
friends, my sweet dilemma: Neighbor lady hands me pail of nice ripe figs, kinda greenish yellow. 7 pounds cleaned. I quartered them & simmered in some water for 45 min, pureed with food mill. I want a nice pretty smooth jam. Will finish tomorrow. Most of the recipes I scanned have us matching the fruit with equal number of sugar and lots of lemon juice. Would lime juice be okay? got most of a bottle. Will probably reserve a portion to make lo sugar jam, will use NSN pectin, etc. Could I make a lo sugar fig butter sort of deal, would it be safe enuf if I added lots of citrus? I will BWB the end result, but I'm trying to cut the sugar down. Do figs have lots of natual pectin. And are your hands all chapped from washing fruits & veggies and everything in the kitchen two or three times a day? Tired, Edrena |
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