Monday, October 20, 2008
Ahhh....back to reality and a day making jam
We got back last night from a weekend of fishing....ahhhh there is nothing like it!! No phones, no mail, no tv, no cooking, no cleaning...heck you don't even have to shower if you don't want too!!
Just me, my hubby, my dog (only the wienie dog got to go), my fishing equipment and my satellite radio....nothing else needed....oh and food, drink and my self contained 30 foot travel trailer.....I wasn't gonna rough it now, was I?
At this particular trout derby...they plant 500 fish, 50 of which have tags on them...3 of them have big money tags...one is worth $3000.00 and the other two are worth $1000.00..the remaining tagged fish split the remaining pot of money.
A couple of years ago I caught a tagged fish and walked away with almost $200.00.
But this weekend, no one caught any of the big money fish....and only 2 tagged fish were caught the entire weekend. So the two people that caught the fish split the entire pot....my guess is that they probably walked away with at least $2000.00 each! Not bad for a weekend of fishing!!!
It was a beautiful weekend with weather in the 80's and a low of 50 at night...purrrfect!! We stayed up Saturday night and did some night fishing until about 1:30...when we couldn't hold our eyes open any longer. I think this is the last tournament of the year, until spring.
So....when I got back I had forgotten that I had picked a bucket of figs at a friends house, that were waiting for me in the garage. And today I made a batch of fig jam.
It is absolutely delicious to serve on crackers, over cheese...maybe drizzled over your morning oatmeal or even ice cream. Here is the recipe...courtesy of Ball Blue Book of Preserving
5 lbs. figs
6 c. sugar
1/4 c. fresh lemon juice
Rinse figs and trim stem off. Place figs in a large roasting pan and cover with boiling water and let stand 10 minutes. Drain and finely chop.
Combine figs, sugar and water in large heavy pot over medium heat bring to a slow boil, stirring constantly. Cook to gelling point. Add lemon juice and cook 1 minute longer.Ladle into hot prepared jars leaving 1/4 inch head space. Process 15 minutes in a water bath.