Dublin Core

Title

Fig Conserve

Subject

figs

sugar

lemon juice

pineapple

orange

walnuts

Description

FIG CONSERVE

5 cups figs
4 cups sugar
2 tablespoons lemon juice
3 cups drained, crushed pineapple
1/4 cup thinly sliced whole orange
1/4 cup chopped walnuts

Treat black figs with soda. Chop figs and mix with
sugar, lemon juice, pineapple and orange. Cook about 15
to 20 minutes or until thick. Add walnuts, bring to boil,
ladle into hot, sterilized jars and seal immediately. Yields
7 to 8 half pints.

• This special feature by former Journal Food Editor Elizabeth Gillen-
water provides canning, preserving and freezing tips and recipes timed
for peak-of-the-season Northwest harvests. For further food preservation
advice, residents of the tri-county area also may call the Journal's
reader service number, 221-8544, weekdays between 8:30 a.m. and 5
p.m.

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# Fig Conserve

*Recipe by Elizabeth Gillenwater*

## Ingredients

- 5 cups figs
- 4 cups sugar
- 2 Tbsp lemon juice
- 3 cups drained, crushed pineapple
- 1/4 cup thinly sliced whole orange
- 1/4 cup chopped walnuts

## Instructions

1. Treat black figs with soda.
2. Chop figs and mix with sugar, lemon juice, pineapple, and orange.
3. Cook about 15 to 20 minutes or until thick.
4. Add walnuts and bring to a boil.
5. Ladle into hot, sterilized jars and seal immediately.

Yields 7 to 8 half pints.

Creator

Alice Yetka, Martha Yetka

Source

RCA0006 - The Yetka family collection that started the project (eBay)

Date

1960s

Contributor

Elizabeth Gillenwater

Rights

Personal/Family

Format

Clipped recipe

Identifier

RCA0006-20260609-0216

Coverage

Oregon, US