Fig Sweet Pickles

Ingredients

• 6 Ibs. of fruit
• 3 Ibs. of sugar
• 1 quart vinegar
• 1 cup of water
• season with spice, cinnamon and ginger

Method

1. 1

   Peel figs and dry in the sun.

2. 2

   Make syrup, boil figs until tender, put in jars and pour boiling syrup over them.

Nutrition per serving

As published

This recipe was extracted from The Federation cook book (1910) by Bertha L. Turner, page 28. The excerpt below is the record exactly as published.

cup of water. Put on and boil 40 minutes. Set off and stand 24 hours, strained; to each cup of juice and 1 and 1 half cup of sugar. Boil 20 minutes. — MRS. M. B. DANLEY, 502 Worcester Ave., Pasadena. Red Watermelon Preserves 1 Ib. red watermelon 1 Ib. granulated sugar Ginger and lemon to taste Cut ripe melon in small pieces, take out the seeds. Make a syrup of the sugar, add ginger root or powdered ginger and sliced lemons for flavoring. Let boil about 15 minutes, then add the melon and cook in the syrup until it is trans- parent. Seal as you would peaches or other preserves. Very good. — MRS. G. M. TILLMAN, Second Honorary President of State Federation. Grape Fruit Marmalade Take 6 medium sized grapefruits and put on to boil in cold water. Boil until tender when pricked with a fork pour off the water and when cold, cut unpeeled into little cubts taking care to pick out all of the seeds ; measure pound for pound of fruit and sugar, add one cup of water, cook until the fruit is clear and the syrup thick, put away in glasses or jars. Same recipe may be used for lemon. — MRS. ELIZABETH ROBERTS, 66 Alessandro Place, Pasadena. Fig Sweet Pickles Peel the fruit and put in the hot sun to dry for a day or two, make a syrup of 6 Ibs. of fruit to 3 Ibs. of sugar, 1 quart vinegar, season with spice, cinnamon and ginger

Cook this with the app: pantry check, scaling, and the assistant.