Grandmother made the best fig preserves. They were picked from her back yard, big chunks of fig, and a golden brown jam. I’ve tried to recreate her recipe (brown card) but it was incomplete. I found a second recipe with not much info in her recipe box. I ended up mashing those recipes and two others suggested from my community all together. My dad and uncle said it was correct but I didn’t write it down and it’s been a few years. Can anyone help me figure it out?
by wh1teNn3rdy1
2 Comments
Did the preserves need refrigerated? I just see that the brown card version seems to call for some sort of jello which IIRC is pretty perishable?
I remember a great-aunt making them with fresh figs and sugar: 2-1/2 quarts figs, 2-!/2 c sugar. 1 c water,1 tsp lemon juice. She’d blanch the figs in boiling water. peel them, give them a rough chop, dissolve the sugar in the water, add the figs and simmer about 3 hours, stir in the lemon juice and then jar/seal.
There was a trend in maybe the 60s (?) to add strawberry jello. So maybe that’s where the jello part is coming from?
Here are a couple links, too:
https://granjansjoy.com/2020/08/fig-preserves/
https://www.firstdayofhome.com/fresh-fig-preserves-recipe/#recipe
Edited to correct the awful cell-phone auto correct