STRAWBERRY FIG PRESERVE
Using fresh figs and strawberry Jell-O®, this is a very easy preserve recipe.
Provided by ~*Corben's Mommy*~
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes
Time 30m
Yield 48
Number Of Ingredients 4
Steps:
- Heat figs, sugar, and strawberry gelatin together in a saucepan over medium-high heat; bring to a rolling boil. Cook fig mixture, stirring frequently, for 4 minutes; remove from heat.
- Sterilize jars and lids in boiling water for at least 5 minutes. Pour hot fig mixture into hot, sterilized jars, filling to within 1/2 inch of the top. Run a knife or 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 15 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 68.7 calories, Carbohydrate 17.5 g, Fiber 0.3 g, Protein 0.4 g, Sodium 14.4 mg, Sugar 17.2 g
STRAWBERRY FIG JAM
Homemade Strawberry Fig Jam! This is a wining flavor combination and a little bit of heaven in a jar. This homemade jam is the real deal, made from fresh strawberries and fresh figs. No Jello added! Sweet!
Provided by Pat Nyswonger
Categories Preserving
Time 7m
Number Of Ingredients 6
Steps:
- Heat the oven to 200°F. Wash and rinse 4, 1-cup canning jars and their lids. Set the jars and lids on a small paper-towel lined sheet pan and transfer to the oven to stay hot.
- Add the sliced fruit to the bowl of a food processor and pulse to chop. Tip the chopped fruit into a 2 or 4 qt saucepan and stir in the lemon juice.
- In a small dish, combine the pectin and 1/4 cup of the sugar, mixing well, then stir into the chopped fruit.
- Adjust the heat under the saucepan to medium-high and bring the mixture to a full, rolling boil while constantly stirring for about 10 minutes.
- Stir in the remaining sugar and the butter. Bring the mixture back to a full, rolling boil for exactly 1 minute while stirring.
- Remove the saucepan from the heat and skim off any foam that may have accumulated on top. Ladle the jam into the hot jars.
- If you want to store the jam in the pantry, follow these instructions on how to process jam. Otherwise, store the jam in the fridge for three months or the freezer for six months.
Nutrition Facts : Calories 70 calories, Fat 0 grams fat, Protein 17 grams protein, ServingSize 2 Tablespoons, Sugar 13 grams sugar
STRAWBERRY FIG PRESERVES
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
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
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
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
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
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.
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