General tips

Have a Local Food Party : Instead of counting time or distance, simply enjoy the pleasures of local food by organizing a potluck meal in which everything must be local. Keep your fingers crossed that someone will splurge on handmade goat cheese, and don’t forget some local wine, beer or juice. If you’re organizing a big catered event, the Society for Nutrition Education has a downloadable brochure to help you line up local food resources.

Microwave Tip : Use your microwave as often as possible in the summer. You'll be more comfortable and save on air conditioning costs.

Oven Tips : Use glass or ceramic pans in ovens. You can turn down the temperature about 25° and foods will cook just as quickly.

Dried Fig Jam Recipe

	Category	Canning Recipes
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Ingredients And Procedures

28 oz Dried figs (used both

-homemade and commercial) 5 c ;Water

1/2 c Fresh lemon juice

3 c Sugar

Seeds from juiced lemons 1 ts Ground cardamom

1 tb Dark rum

Place figs in 4 qt pot. Add all water, cover pot, bring to a boil and remove pot from heat. Let the pot of figs sit for at least an hour to plump them. Remove figs from the dark water with a slotted spoon. Reserve the water. Cut stems off figs with scissors and chop figs medium coarse by hand or in a processor. Add lemon juice and sugar to the fig water. Set water to a second boil, then reduce heat and let simmer for 5-10 minutes. Tie up seeds into a cheesecloth bundle and drop in fig water. Drop the chopped figs into the fig water. Bring fig jam to another boil, then let simmer for 15-20 minutes. Jam should be slightly thickened. Remove from heat. Take out the cheesecloth bag. Stir in the rum and cardamom well. Ladle into 1 pint jars (1/2 pint works, too), leaving 1/4" headspace. Seal jars according to manufacturer's instructions. Process jars for 15 minutes in a boiling water bath. Yield: About 4 pints.

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<h1>Dried Fig Jam</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P>28 oz Dried figs (used both <P>-homemade and commercial) 5 c ;Water <P>1/2 c Fresh lemon juice <P>3 c Sugar <P>Seeds from juiced lemons 1 ts Ground cardamom <P>1 tb Dark rum <P>Place figs in 4 qt pot. Add all water, cover pot, bring to a boil and remove pot from heat. Let the pot of figs sit for at least an hour to plump them. Remove figs from the dark water with a slotted spoon. Reserve the water. Cut stems off figs with scissors and chop figs medium coarse by hand or in a processor. Add lemon juice and sugar to the fig water. Set water to a second boil, then reduce heat and let simmer for 5-10 minutes. Tie up seeds into a cheesecloth bundle and drop in fig water. Drop the chopped figs into the fig water. Bring fig jam to another boil, then let simmer for 15-20 minutes. Jam should be slightly thickened. Remove from heat. Take out the cheesecloth bag. Stir in the rum and cardamom well. Ladle into 1 pint jars (1/2 pint works, too), leaving 1/4" headspace. Seal jars according to manufacturer's instructions. Process jars for 15 minutes in a boiling water bath. Yield: About 4 pints. <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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