Fig Jam

Figs are low in pectin so adding lemon will help the jam to gel.

  • 1 k g (2.2 lb) figs
  • 500 g (1.10 lb) sugar
  • Pared rind and juice of 1 lemon
  • ½ pint (8 oz) glass jars
Fig Jam

Fig jam.

  1. Place all ingredients in a bowl and leave for 4 hours.
  2. Bring to a boil, then cook over low heat for 45 minutes, stirring often.
  3. Fill into glass jars and process in a water bath canner for 10 minutes.
  4. Remove jars from the canner and let stand for 12 hours.

Available from Amazon

Spanish Sausages

There is a negligible amount of information on Spanish sausages in English, and even the Spanish books offer only a few recipes with general information, very skimpy instructions and hardly any explanations. "Spanish Sausages, Authentic Recipes and Instructions" fills this void and the readers will know not only what is a chorizo, longaniza, salchichón, fuet, morcilla, butifarra, salchicha, sobrasada, fiambre, androlla, butelo, morcón as well as many others, but also learn how to make each sausage. Of special interest is a collection of 200 recipes which were chosen for their originality and historical value. The book is a highly recommended addition to personal and professional culinary additions.

The Greatest Sausage RecipesThe Art of Making Vegetarian SausagesMeat Smoking and Smokehouse DesignPolish SausagesThe Art of Making Fermented SausagesHome Production of Quality Meats and SausagesSauerkraut, Kimchi, Pickles, and RelishesHome Canning of Meat, Poultry, Fish and VegetablesCuring and Smoking FishHome Production of Vodkas, Infusions, and Liqueurs