{"id":5445,"slug":"fig-jam","title":"Fig jam.","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["large white firm figs","sugar (half a pound for each pound of figs)","a little water"],"ingredients_norm":["white firm fig","sugar","little water"],"steps":["Select large white firm figs, remove the stems, and cut in quarters.","Dissolve a half pound of sugar in a little water for each pound of figs.","Bring to a boil, then add the figs and boil steadily until the marmalade coats the spoon and drops from it in beads.","Then pour into hot jelly glasses."],"categories":[],"prep_time_minutes":null,"cook_time_minutes":null,"total_time_minutes":null,"servings":null,"yield_text":null,"difficulty":null,"source_name":"gutenberg","source_url":"https://www.gutenberg.org/ebooks/39550","source_ref":"pg:39550:w77:3","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"41f3f8d5127a15c1700a6a0e199dbdc252eb260e86cdf248b9f6cea91aac1581","created_at":"2026-08-02T16:44:05Z","updated_at":"2026-08-02T16:44:05Z","notice":"Historical recipe (1919), reproduced as published: it may reflect its era's ingredients, language, and food-safety practices. Apply modern judgment on cooking temperatures and preservation.","url":"https://recipecontextprotocol.com/recipes/fig-jam"}