QA!

[BarryBobPosthole]

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!
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[Chicken Dinner]

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


Sent from my iPhone using Tapatalk

[BarryBobPosthole]

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

BKb

[airbud7]

Man, oh man that looks good Barry!

[quercus alba]

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

[johnboy]

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.

[quercus alba]

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