As is my usual, last night somewhat after 10:00 post meridiem I got a spurt of energy to do a few little chores before turning in for the night.
Since I had put two chickens in the slow cooker earlier in the day (so that it could be cooking while I was out running errands) it finished quite late and had to be left to cool enough to bone. And though I don't like multitasking, I decided I'd better also use those figs I got a few days ago.
So I put on figs to cook, boned two chickens, packaged the chicken into freezer bags for future casseroles, salads, and soups, strained and jarred two quarts of chicken stock, added sugar to the figs and finished cooking, sterilized jars and lids, put the preserves in the jars, finished up by giving the sealed jars a water bath, hand washed some of the dishes, and started the dishwasher so I would awake to a mostly clean kitchen.
That was a lot of work for three jars of preserves and some frozen chicken!
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Wow...that is a lot of work for only 3 jars! LOL! Wish I had all that done and stocked up at my place.
ReplyDeleteI did another batch today and got four and a half jars (1/2 pints). How many do you get from your recipe? I need to do bigger batches, but this recipe didn't turn out as good when I doubled it last year.
DeleteI was snoring at 10.30pm!
ReplyDeleteI probably was too…10:30 pm YOUR time. :)
DeleteI've never eaten fig jam before. Sounds very good. We went for an Indian meal last night and one of the chutneys served with poppadums was based on figs- very tasty.
ReplyDeleteHi, Catherine. Figs are a favorite of mine. I’ll bet they would be perfect in a chutney.
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