REC My Vegetarian Mincemeat or Spicy Fig Jam

REC My Vegetarian Mincemeat or Spicy Fig Jam

Okay - here goes from my notes July 15, 2004:

Made 16 cups of jam

7# figs whole, mostly ripe = 20 cups quartered figs = 16 cups minced/pureed,
whatever
3-4 cups water
7 cups sugar
4 teaspoons ground cinnamon
1 tablespoon ground cloves
1 1/2 teaspoon ground ginger [Now that I think about it, ground or minced
fresh ginger might be nice, too]
1/2 teaspoon nutmeg
1 1/3 cups lemon juice (5 lemons)
zest of 2 lemons

Simmer stuff 30 minutes. Hot pack into jars, seal, boiling water bath: 1/2
pints 25 minutes and pints for 30 minutes.
But I'm at 4,000 feet elevation so take off 1 min for every 500 feet below
that.
One doesn't want this stuff *too* thick.
Do taste and adjust the seasonings, but don't skimp on the lemon juice.
Chopped oranges would be nice? What the devil is in mincemeat anyway?
Apples, I think. I didn't have a pH meter back then but I don't think figs
are very acidic.
Edrena

Re: REC My Vegetarian Mincemeat or Spicy Fig Jam

On Sat, 7 Jun 2008 20:00:24 -0600, "The Joneses" <famjones@not_a,net >
wrote:

>Okay - here goes from my notes July 15, 2004:
>
>Made 16 cups of jam
>
>7# figs whole, mostly ripe = 20 cups quartered figs = 16 cups minced/pureed,
>whatever
>3-4 cups water
>7 cups sugar
>4 teaspoons ground cinnamon
>1 tablespoon ground cloves
>1 1/2 teaspoon ground ginger [Now that I think about it, ground or minced
>fresh ginger might be nice, too]
>1/2 teaspoon nutmeg
>1 1/3 cups lemon juice (5 lemons)
>zest of 2 lemons
>
> Simmer stuff 30 minutes. Hot pack into jars, seal, boiling water bath: 1/2
>pints 25 minutes and pints for 30 minutes.
> But I'm at 4,000 feet elevation so take off 1 min for every 500 feet below
>that.
> One doesn't want this stuff *too* thick.
>Do taste and adjust the seasonings, but don't skimp on the lemon juice.
>Chopped oranges would be nice? What the devil is in mincemeat anyway?
>Apples, I think. I didn't have a pH meter back then but I don't think figs
>are very acidic.
>Edrena
>

This sounds delicious especially with the fresh ginger! Unfortunately
we don't get much in the way of fresh figs up here. They are like
beloved persimmons and Asian pears - hard to find and dear to pay for.

Re: REC My Vegetarian Mincemeat or Spicy Fig Jam

<snowtrees@imovearound,com > wrote in message
news:tnoq44lkk064ca1ee1fo2ocq30dein5ag7@4ax,com ...
> On Sat, 7 Jun 2008 20:00:24 -0600, "The Joneses" <famjones@not_a,net >
> wrote:
>
>>Okay - here goes from my notes July 15, 2004:
>>
>>Made 16 cups of jam
>>
>>7# figs whole, mostly ripe = 20 cups quartered figs = 16 cups
>>minced/pureed,
>>whatever
>>3-4 cups water
>>7 cups sugar
>>4 teaspoons ground cinnamon
>>1 tablespoon ground cloves
>>1 1/2 teaspoon ground ginger [Now that I think about it, ground or minced
>>fresh ginger might be nice, too]
>>1/2 teaspoon nutmeg
>>1 1/3 cups lemon juice (5 lemons)
>>zest of 2 lemons
>>
>> Simmer stuff 30 minutes. Hot pack into jars, seal, boiling water bath:
>> 1/2
>>pints 25 minutes and pints for 30 minutes.
>> But I'm at 4,000 feet elevation so take off 1 min for every 500 feet
>> below
>>that.
>> One doesn't want this stuff *too* thick.
>>Do taste and adjust the seasonings, but don't skimp on the lemon juice.
>>Chopped oranges would be nice? What the devil is in mincemeat anyway?
>>Apples, I think. I didn't have a pH meter back then but I don't think
>>figs
>>are very acidic.
>>Edrena
>>
>
> This sounds delicious especially with the fresh ginger! Unfortunately
> we don't get much in the way of fresh figs up here. They are like
> beloved persimmons and Asian pears - hard to find and dear to pay for.
>
Y'all would be surprised what stuff people have in their
backyards/greenhouses, etc. Pass the word at that hairshop, also good place
to barter for granny's jars they found in the attic or basement.
This was a good recipe too from dried figs, but you'll need to
reconstitute them, perhaps overnight. Makes for a chunkier product, so
grinding is probably in order. I love Momjones' old sausage grinder instead
of the fp - seems to make a nicer consistency. The dried also comes in green
or black figs. Black is good.
Edrena

Re: REC My Vegetarian Mincemeat or Spicy Fig Jam

On Tue, 10 Jun 2008 12:23:39 -0600, "The Joneses" <famjones@not_a,net >
wrote:

><snowtrees@imovearound,com > wrote in message
>news:tnoq44lkk064ca1ee1fo2ocq30dein5ag7@4ax,com ...
>> On Sat, 7 Jun 2008 20:00:24 -0600, "The Joneses" <famjones@not_a,net >
>> wrote:
>>
>>>Okay - here goes from my notes July 15, 2004:
>>>
>>>Made 16 cups of jam
>>>
>>>7# figs whole, mostly ripe = 20 cups quartered figs = 16 cups
>>>minced/pureed,
>>>whatever
>>>3-4 cups water
>>>7 cups sugar
>>>4 teaspoons ground cinnamon
>>>1 tablespoon ground cloves
>>>1 1/2 teaspoon ground ginger [Now that I think about it, ground or minced
>>>fresh ginger might be nice, too]
>>>1/2 teaspoon nutmeg
>>>1 1/3 cups lemon juice (5 lemons)
>>>zest of 2 lemons
>>>
>>> Simmer stuff 30 minutes. Hot pack into jars, seal, boiling water bath:
>>> 1/2
>>>pints 25 minutes and pints for 30 minutes.
>>> But I'm at 4,000 feet elevation so take off 1 min for every 500 feet
>>> below
>>>that.
>>> One doesn't want this stuff *too* thick.
>>>Do taste and adjust the seasonings, but don't skimp on the lemon juice.
>>>Chopped oranges would be nice? What the devil is in mincemeat anyway?
>>>Apples, I think. I didn't have a pH meter back then but I don't think
>>>figs
>>>are very acidic.
>>>Edrena
>>>
>>
>> This sounds delicious especially with the fresh ginger! Unfortunately
>> we don't get much in the way of fresh figs up here. They are like
>> beloved persimmons and Asian pears - hard to find and dear to pay for.
>>
> Y'all would be surprised what stuff people have in their
>backyards/greenhouses, etc. Pass the word at that hairshop, also good place
>to barter for granny's jars they found in the attic or basement.
> This was a good recipe too from dried figs, but you'll need to
>reconstitute them, perhaps overnight. Makes for a chunkier product, so
>grinding is probably in order. I love Momjones' old sausage grinder instead
>of the fp - seems to make a nicer consistency. The dried also comes in green
>or black figs. Black is good.
>Edrena
>
Now dried figs I can get - I don't mind chunky mincemeat. I've hauled
Great Grandmother's meat grinder with me since 1980 something. There's
no substitute for it, is there!

The only things I use it for are ham salad, smooshing dried fruit for
things and making carrot relish. Yum, carrot relish... I could can
that, couldn't I? hmmm.

Re: REC My Vegetarian Mincemeat or Spicy Fig Jam

<snowtrees@imovearound,com > wrote in message
news:bluq44hc9n6dhl8ahqd385r11t911kres5@4ax,com ...

(clipperoo)

> Now dried figs I can get - I don't mind chunky mincemeat. I've hauled
> Great Grandmother's meat grinder with me since 1980 something. There's
> no substitute for it, is there!
>
> The only things I use it for are ham salad, smooshing dried fruit for
> things and making carrot relish. Yum, carrot relish... I could can
> that, couldn't I? hmmm.
>
Carrot relish? That might be something I would relish!
Post recipe plez?
Edrena