Figstrawberry Preserves Food

STRAWBERRY PRESERVES

Steps:

• Put strawberries and lemon juice in a large saucepan. Cook, stirring occasionally, over low heat until juices are released, about 40 minutes. Stir in sugar.
• Bring to a boil over medium heat. Cook, stirring occasionally, until mixture registers 210 degrees on a candy thermometer, about 15 minutes. Let cool completely; skim foam from surface with a spoon.

STRAWBERRY FIG PRESERVE

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.

STRAWBERRY FIG PRESERVES

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.

STRAWBERRY FIG PRESERVES

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.

FIG PRESERVES

Steps:

• Place the orange zest and orange juice in a medium (10-inch) heavy-bottomed pot or Dutch oven, such as Le Creuset. Add the sugar, vanilla bean, and figs to the pot. Cover and bring to a full boil over medium heat. (Don't worry; it may look dry.) Stir the mixture and boil hard for 1 minute, stirring to dissolve the sugar. Lower the heat, and cook uncovered at a full simmer for 50 minutes to 1 hour 15 minutes, stirring occasionally. You want the little bubbles to be throughout the pot, not just at the edges. After 45 minutes, refrigerate a small amount of the liquid to see if it becomes syrupy. It should be like a soft fruit preserve. Keep cooking just until the liquid starts to gel when cold. If the liquid is too firm, add a little orange juice or water, cook for a minute, and test it again until it's right. Depending on how ripe the figs are, they will probably keep their shape, but it's fine if they don't. Discard the vanilla bean and serve or refrigerate.

STRAWBERRY FIG PRESERVES

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 FIGS

Steps:

• Bring all ingredients to a boil and boil for 3 minutes.
• Stir constantly.
• Put in jars and heat seal.
• Turn upside down for 5 minutes and then sit upright or process with a 5 minute hot water bath to seal.
• Allow to cool before removing rings.

STRAWBERRY FIG PRESERVES

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/STRAWBERRY PRESERVES

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.

STRAWBERRY FIG PRESERVES RECIPE - (4/5)

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.

STRAWBERRY FIG PRESERVES

Steps:

• Mix all ingredients together in saucepan and cook 4 minutes at rolling boil. Stir frequently. Skim. Pour into sterilized jars; seal.