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Apple and Fig Jam

A historical recipe from The progress meatless cook book, by Lake, Carlotta M. (Carlotta Mixer) (1911).

A historical recipe

The progress meatless cook book: And valuable recipes and suggestions for cleaning clothing, hats, gloves, house furnishings, walls and woodwork and all kinds of helps for the household, by Lake, Carlotta M. (Carlotta Mixer) (1911). Project Gutenberg eBook #77733.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards. Its words name: home canning or sealing in jars, preserving or pickling. Check current food-safety guidance before following this.

Source and licence

From The progress meatless cook book, by Lake, Carlotta M. (Carlotta Mixer) (1911). Digitised by Project Gutenberg, eBook #77733 (https://www.gutenberg.org/ebooks/77733). Public domain in the USA; its status may differ elsewhere.

Read the original Public domain in the USA

What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.

  • Home canning. Old canning methods can let botulism through. Use current tested canning guidance.
  • Preserving. Old preserving methods may not make food safe to keep. Use current tested guidance.

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Ingredients

Method

  1. Wash and wipe the desired quantity of apples, cut in two, but do not peel or core, remove stem, cover with cold water and cook till soft.
  2. Pour in a jelly bag to strain.
  3. Cut each fig of the desired quantity into three or four pieces, cover with cold water and cook till soft, then cool.
  4. After the figs are cold, stir in with the apple juice and sugar, using one pint of sugar to one pint of juice, and two cupfuls figs to four pints of juice.
  5. Boil this mixture till it jellies, then put it in sealed jars.
  6. Part of this jam may be flavored with a little whole ginger.