Ingredients:
1,5 kg (3 lb) ripe tomatoes, peeled and chopped
1 onion, chopped
1 tsp parsley
few celery leaves
20 g (0.7 oz) butter
ROUX:
100 g (3.5 oz) butter
100 g (3.5 oz) flour
beef broth
3-4 Tbs red wine
30 g (1 oz) sugar
salt
lemon juice

Preparation:

1. Sauté onions in butter with parsley and celery. Add tomatoes and cook until done. Remove from heat, let cool. Puree the sauce.
2. FOR ROUX: Melt butter, add flour and whisk in low heat. Add broth and wine and cook until thickend. Add pureed tomatoes, sugar and salt. Cook for 10 to 15 minutes. Add lemon juice.

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Ingredients:

4 c. fresh figs
3 c. sugar
Juice of 1 lemon
Thin sliced lemon rind (about 1/4 lemon)
1/4 tsp. ground cloves
1/2 tsp. cinnamon

Preparation:

1. Pour boiling water over figs. Let stand 10 minutes. Drain, stem and chop figs. Measure and add 1/2 cup water and sugar to figs. Slowly bring to a boil, stirring occasionally until sugar dissolves. Cook rapidly until thick.

 

2. Stir frequently to prevent sticking. Add lemon juice and spices and cook 1 minute longer. Pour into hot sterilized jars to 1/2 inch from top. Seal. Process 15 minutes in a boiling water bath.

Makes about 5 pints.

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