QA!

Vince, be sure to tell that wonderful lady you are married to that I appreciate her!

We’re having breakfast at 2:00 pm because we rolled in off an all nighter driving home from Fort Collins, Co. We left Oklahoma last Friday morning and barely beat Harper, then left there at 5:30 pm yesterday just inches ahead of Indra. Drove all night and hit the door at 6:30 AM.
Waiting for us were some amazing fig preserves QA’s wife sent us. Thank you! Extra insulin on tap for the next few days.

BKB

This afternoon’s breakfast!
Attachment 10513

Biscuits, sausage AND bacon, I like the way you roll.


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And I’ll be bottling some hot saucesome time this winter so expect a return care package.

BKb

Man, oh man that looks good Barry!

You're more than welcome Barry. If I had access to figs up here, I'd send a pint to everyone. If you come across any, I'll post her recipe and you can keep a supply of them

I'm a believer in global warming now cause my fig tree actually ripened the second crop last year. Made a few jars of fig chutney myself. Man, that is good stuff! Post that recipe.

Ingredients

3 cups chopped mashed figs* (about 2 pounds)
2-3 cups sugar
1 - 6 ounce box of Strawberry JELL-O ( Apricot is even more yummy)
( if you don't want to use jello flavoring, leave the figs whole and use Sure-gel instead of Jello. This will give the figs a natural taste in a thick syrup)

Instructions

Sterilize 2 pints or 4 half-pint jars in a hot water bath for for 10-20 minutes. Leave in the hot water until the preserves are ready to pour.

Remove the stems from the figs. Chop coarsely and transfer to a large bowl. Smash with a potato smasher to the desired consistency.*
Add the sugar and JELL-O to the figs. Stir to combine all of the ingredients. Transfer to a 4 - 6 quart sauce pan.

Heat over medium heat, stirring until sugar and JELL-O have dissolved. Continue to heat, stirring to a full boil.
Stir at a full boil for 6 - 8 minutes.

After 6-8 minutes, remove from the heat and pour or ladle into prepared jars. Wipe the rim of the jars with a clean, damp rag and top with the lid and rings. Tighten firmly.

Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for 10 minutes.
Remove the jars from the stockpot and place several inches apart, until cool.

if you want to do a larger batch just adjust the recipe accordingly