NCHFP About 10 half-pint jars 2 quarts chopped fresh figs (about 5 pounds) ¾ cup water 6 cups sugar ¼ cup lemon juice To Prepare Chopped Figs Pour boiling water over figs; let stand 10 minutes. Drain, stem and chop figs. To Make Jam Sterilize canning jars. Measure and add ¾ cup water and sugar … Read More →
Atlantic Beach Pie
Bill Smith Makes 1 pie I think John doubles the crust amount. Best served with berries. NOTE – need to check quantities, I believe the filling also needs to be increased for larger pie dishes… For the crust 1 1/2 sleeves of saltine crackers 1/3 to 1/2 cup softened unsalted butter 3 tablespoons sugar For … Read More →
Strawberry Sorbet
From the London River Cafe Cook Book by Ruth Rogers and Rose Gray Makes 1½ quarts 2-3 lemons, 1 seeded and roughly chopped and the others juiced 2 cups sugar 2 pounds strawberries, hulled Place the chopped lemon and sugar in a food processor, and pulse until combined. Transfer to a bowl. Purée the strawberries … Read More →