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Fig Jam<br />
Dolly Cockman<br />
6 lb figs, cut into small pieces<br />
4½ lb sugar<br />
½ pint water<br />
3 lemons, juiced and rind cut off<br />
ginger, chopped<br />
Place ingredients into a large pan and boil<br />
together for 2-3 hours. Remove rind and bottle.<br />
French Marmalade<br />
Eileen Turner<br />
2 lb carrots<br />
4 lb sugar<br />
2 lemons, juiced and rind cut off<br />
8 cups water<br />
Place carrots, water, lemon juice and rinds into<br />
a pot, gradually add sugar and bring to the boil<br />
for 20 minutes or until set (test on a saucer).<br />
Remove rind, and bottle while warm.<br />
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