Fig-Strawberry Jam Recipe

3 1/2 cup mashed fresh figs (unpeeled)
3 cup sugar
1/4 cup lemon juice (optional)
3 pkg strawberry gelatin  (3 ounces each)

Cook figs, sugar and lemon juice 5 to 7 minutes.  Let stand
overnight. Stir in gelatin.  Boil again 3 to 4 minutes, stirring
occasionally. Pour quickly into jars and seal at once, or store in
refrigerator if used within a month. 

Freezer Strawberry Jam 2

1 quart ripe strawberries
4 cup sugar
2 tablespoon lemon juice
1/2  bottle of liquid pectin

Crush berries thoroughly.  Place in a large bowl.  Add sugar, mix
well & let stand.  Mix lemon juice & add certo. Stir until all sugar
crystals are dissolved. Ladle quickly into jars & leave to set, it
may take 24 hours. Store in freezer.  Will keep in the fridge for
3 weeks.

Fruit-Sweetened Strawberry Jam

2 cup sliced fresh strawberries
1/3 cup apple-grape concentrate
1  (see separate recipe)
2 tablespoon water
2 tablespoon orange juice

1. In a medium pan combine the strawberries, apple-grape sweetener,
water and orange juice.  Bring to a boil, reduce the heat slightly
and cook at a low boil 10 to 15 minutes, until very thick. Stir
often. (To test for gelling, put about 1/2 teaspoon jam on a chilled
saucer and place in freezer for 1 minute.  If, when cooled, jam
wrinkles when touched, it is done.) Skim the foam from the top of the
jam.

2. Transfer to a bowl, cool, cover, and refrigerate. 

Garlic Jam

4  garlic head, whole (~14 oz)
1 tablespoon olive oil, extra-virgin
1 medium onion; unpeeled & halved lengthwise
1  salt (opt)

Preheat the oven to 350F. Using a large sharp knife, cut off 1/2-inch
from the top of each head of garlic to expose some of the flesh.

Drizzle 1 tablespoon of the oil over the bottom of a gratin or glass
pie dish.  Place the garlic and the onion halves cut sides down in
the dish, cover tightly with foil and bake for 45 minutes, until very
soft to the touch.  Uncover and let cool for 20 minutes.

Peel the onion halves and finely chop them.  Place in a medium bowl.
Squeeze the garlic pulp from the skins into the bowl; discard the
skins. Using a fork, stir in the remaining 2 teaspoons oil and mash
with the onion and garlic until thoroughly incorporated. Season with
salt if desired. (The garlic jam will keep refrigerated in a glass
jar for up to 2 weeks.)

Makes 1-1/3 cups.

Use this condiment with roasted meats or as a spread for toasted
croutons or cold meat sandwiches, or try a spoonful of it mixed into
homemade salad dressings and sauces.