Field Trip to the Fort Worth Museum of Science & History!

Let’s take a trip to the Fort Worth Museum of Science & History!

On this episode we talk with Rebecca Reed, the Manager of the museum’s Outreach department, and Laura Leckman, the Assistant Manager of Outreach, all about water and the amazing outreach programs they offer on water.

So sit back, relax, and enjoy a lively discussion on water, daylilies, and jam. Speaking of jam, Laura gave us a really great recipe on red wine rosemary fig jam and we’re going to share that with you. So stay tuned after the interview and jam with us.

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FIG, ROSEMARY & RED WINE JAM RECIPE

Ingredients

1 1/2 cups (375 ml) Merlot or other fruity red wine
2 Tbsp. (30 ml) fresh rosemary leaves 
2 cups (500 ml) finely chopped fresh figs
3 Tbsp. (45 ml) Ball Classic Pectin 
2 Tbsp. (30 ml) bottled lemon juice 
2 1/2 cups (625 ml) sugar

Steps

Bring wine and rosemary to a simmer in a small stainless steel or enameled saucepan. Turn off heat; cover and steep 30 minutes.
Pour wine through a fine wire-mesh strainer into a 4-qt.(4-L) stainless steel or enameled saucepan. Discard rosemary. Stir in figs, pectin, and lemon juice. Bring mixture to a full rolling boil that cannot be stirred down, over high heat, stirring constantly.
Add sugar, stirring to dissolve. Return mixture to a full rolling boil. Boil hard 1 minutes stirring constantly. Remove from heat. Skim foam, if necessary.
Ladle hot jam into a hot jar, leaving 1/4-inch (.5-cm) headspace. Remove air bubbles. Wipe jar rim. Center lid on jar. Apply band, and adjust to fingertip-tight. Place Jar in boiling-water canner. Repeat until all Jars are filled.
Process jars 10 minutes, adjusting for altitude. Turn off heat; remove lid, and let jars stand 5 minutes. Remove Jars and cool.

 

H2OMG is brought to you by Fort Worth Water’s Customer Engagement and Conservation groups. Join us as we explore how water makes it possible!

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Special thanks to Eric Nevarez for the music!