Best Strawberry Fig Preserves Recipes

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STRAWBERRY FIG PRESERVES



Strawberry Fig Preserves image

Everyone thinks these are strawberry preserves. No one has a clue they are made with figs! You can even use different flavors of gelatin like peach or raspberry. Since this recipe makes so little, you could skip the hot water bath and refrigerate the jars of preserves.

Provided by Paula

Categories     Side Dish     Sauces and Condiments Recipes     Canning and Preserving Recipes     Jams and Jellies Recipes

Time 1h50m

Yield 40

Number Of Ingredients 4

4 cups fresh figs, stems removed
3 cups white sugar
1 (3 ounce) package strawberry flavored Jell-O®
5 half-pint canning jars with lids and rings, or as needed

Steps:

  • Mix figs and sugar together in a large saucepan, place over medium heat, and cook, stirring often, until sugar has dissolved. Mix in strawberry gelatin; bring the mixture to a boil and boil for 7 minutes. Mash preserves with a potato masher if desired.
  • Sterilize the jars and lids in boiling water for at least 5 minutes. Pack the fig preserves into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings.
  • Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for 10 minutes.
  • Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.

Nutrition Facts : Calories 77.9 calories, Carbohydrate 20 g, Fiber 0.5 g, Protein 0.3 g, Sodium 8.8 mg, Sugar 19.5 g

STRAWBERRY FIG PRESERVES



Strawberry Fig Preserves image

This is one of DH's favorite preserves. The recipe came from his grandmother. Prep and cook times are approximate. I'm not sure of the yield, so I'm guessing.

Provided by Dreamgoddess

Categories     Fruit

Time 40m

Yield 2 pints

Number Of Ingredients 3

3 cups mashed figs
3 cups sugar
2 (3 ounce) boxes strawberry Jell-O gelatin dessert

Steps:

  • Combine the figs, sugar and jell-o in a dutch oven.
  • Bring to a slow boil over medium to medium-high heat.
  • Reduce heat and simmer for 10 minutes.
  • Stir constantly to prevent sticking and burning.
  • Put in sterlized jars and seal.

FIG PRESERVES (JELLY) STRAWBERRY,GRAPE,PEACH



Fig Preserves (Jelly) Strawberry,Grape,Peach image

I have used strawberry, grape and peach jello and are all very good. The juice from the mashed figs is your liquid. You may have to adjust your times on cooking as I did and put my times in the directions. And I also have tried with real strawberries and made it chunky but I prefer the smooth. Give it a try and let me know how it...

Provided by margaret brown

Categories     Other Breakfast

Time 50m

Number Of Ingredients 4

3 cups mashed figs
3 cups sugar
1 large box strawberry or rasberry jello
or 2 small boxes if large isn't available

Steps:

  • 1. Prepare your jars...wash figs and cut off stems. Mash with potato masher or put in food processor is what I did.
  • 2. Put figs in cooking pot,and add 3 cups of sugar and 1 box of large jello of your choice (strawberry). Stir and cook on medium heat until boiling,constantly stirring.A foam will form but will dissipate.
  • 3. Takes about 15-20 min..will turn a deep shade of red and will coat the spoon. As quickly as you can fill your jars and screw down tightly. Immerse jars into boiling water bath making sure the jars are covered,boil for 10-15 min.
  • 4. Remove from water and let cool. Approximately 4-6 small jelly jars (8oz jars)

STRAWBERRY FIG PRESERVES



Strawberry Fig Preserves image

My mom put these up when I was living at home. I finally broke down & learned how to make them a few years back. So easy, but so good!!! Figs start getting ripe in the 1st or 2nd week of July and continue for most of the month (or at least that's normal for around here).

Provided by Don Broadhead

Categories     Breakfast

Time 2h

Number Of Ingredients 3

3 c ripe figs (cut up & mashed)
3 c sugar
1 box strawberry jello (large box, 6 oz.)

Steps:

  • 1. Depending on the size of you canner, it may take up to 30+ minutes to get the water ready to can. Get that water going & once it's boiling, sterilize your jars. For a single batch, you should need 2 maybe 3 pints. (This will vary depending on how they cook down.) Get some water boiling in a small pan to sterilize the lids.
  • 2. Cut off the stem & dice each fig into quarters or smaller. My mom uses a potato masher on the figs. Mix all ingredients together, stir & bring to a boil over medium-high heat. Reduce heat to medium.
  • 3. Let boil/simmer for 10 minutes, stirring often. (I turn the heat down, so I don't have to stir constantly to keep from sticking or burning.)
  • 4. Place a teaspoon of the preserves in a bowl & place in the freezer. Check after a few minutes to see how they are setting up. If the are thickening, you are ready to put them in jars. If not, place a new sample in the freezer to retest.
  • 5. Depending on your desired thickness, boil longer for a thicker preserve or shorter for a runny one.
  • 6. Pour into sterilized pint jars, filling to the top (leaving the correct air gap if canning). Cover with sterilized lid and place ring on jar. If you are canning, please read up on the correct procedures, but the idea is to place jars in a hot water bath, boil for 10 minutes to force air in the gap from the jar. Once the jar cools, the lack of air in the gap will cause the lip to seal tightly. If jars do not seal, just put them in the refrigerator & enjoy!!!

STRAWBERRY FIG PRESERVES



Strawberry Fig Preserves image

My mother used to make this when I was growing up, and it is delicious! My siblings and I loved to spread it on the homemade bread my mom would bake. My parents have fig trees in the backyard, and the fruit is so good and fresh.

Provided by Cindy L

Categories     Other Breakfast

Number Of Ingredients 5

6 c figs, peeled and cut in small pieces
2 1/2 c sugar
3 oz package of strawberry jello
small amount of lemon (1/4 of a lemon cut up in bits)
no water

Steps:

  • 1. Cook 25-30 minutes or until done. Pour in canning jars and process in a boiling water bath for 5 minutes. Yield: 3 1/2 pt.

STRAWBERRY FIG PRESERVES



Strawberry Fig Preserves image

We love this! I started using splenda for canning after my husband found out he is diabetic. He could not tell the difference until I told him!

Provided by Patsy Weaver

Categories     Jams & Jellies

Time 30m

Number Of Ingredients 4

8 c figs, ground or chopped small
6 c sugar or splenda
1 large strawberry jello
4 Tbsp lemon juice

Steps:

  • 1. Mix all ingredients in large pan and bring to a rolling boil. Turn heat to medium and cook 10 minutes. Pour into sterilized jars and seal. Use hot water bath to finish sealing. Makes 5 or 6 pints.
  • 2. Note: Use other jello flavors if desired. I have used blackberry but it is hard to find.

STRAWBERRY BANANA FIG PRESERVES



Strawberry Banana Fig Preserves image

This is another recipe that I got from my grandmother, Ethel McFarland. You add jello to the figs and they look just like strawberries. I added strawberry banana jello to these and turned out very good.

Provided by Betty Warren

Categories     Jams & Jellies

Number Of Ingredients 3

3 c figs, trimmed and mashed up
3 c sugar
1 box large box strawberry jelloe or straw/banana

Steps:

  • 1. Mash figs up in boiler and start to cook, add 3 cups of sugar. Recipe calls for 1 cup sugar for every cup of figs, but I dont use that much. They are to sweet to me. I use about 1/2 the sugar called for in the recipe.
  • 2. Add large box of Jello. Recipe usually calls for Strawberry Jello but I change it up and sometimes add strawberry banana jello or Raspberry.
  • 3. Let come to a boil and cook for about 3 to 5 minutes. Then put into your processed jars and seal as normal. Be sure and keep your jars,lids and rings hot until ready to use them. After jars are filled and lids on, process jars in hot water bath for about 5 minutes. Keep out of any drafts until they seal. DONE

FIG/STRAWBERRY PRESERVES



Fig/Strawberry Preserves image

Provided by My Food and Family

Categories     Recipes

Time 1h

Number Of Ingredients 3

5 cups figs
7 cups sugar
1 large pkg. strawberry gelatin

Steps:

  • Wash figs and clip stems. Mash figs with gloved hands. Boil 20 minutes with sugar.
  • Then stir in gelatin. Cook 10 minutes more.
  • Pour into pint jars and seal. Process 5 minutes in boiling water bath.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

STRAWBERRY FIG PRESERVES RECIPE - (4/5)



Strawberry Fig Preserves Recipe - (4/5) image

Provided by á-31143

Number Of Ingredients 4

4 cups fresh figs, stems removed
3 cups white sugar
1 (3 ounce) package strawberry flavored Jell-O®
5 half-pint canning jars with lids and rings, or as needed

Steps:

  • Mix figs and sugar together in a large saucepan, place over medium heat, and cook, stirring often, until sugar has dissolved. Mix in strawberry gelatin; bring the mixture to a boil and boil for 7 minutes. Mash preserves with a potato masher if desired. Sterilize the jars and lids in boiling water for at least 5 minutes. Pack the fig preserves into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings. Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for 10 minutes. Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.

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