Strawberry Fig Preserves Recipe 45 Food

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:

• 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

Steps:

• Wash figs in warm water with baking soda.
• Rinse. Cut off stems.
• Combine sugar, lemon juice and water in heavy pot. Drop figs into syrup.
• Cook until figs are clear looking and syrup is thick (2 to 3 hours). Add lemon slices 1/2 hour before figs are done. Seal in jars.

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.

FRESH FIG PRESERVES

Steps:

• Wash and peel the figs; set aside.
• Combine sugar and lemon juice in large nonreactive saucepan; add enough water to dissolve sugar.
• Add figs and lemon slices; cook about 45 minutes.
• The cinnamon or ginger may be tied in a cheesecloth bag and cooked with figs for added flavor, or just put in saucepan and lift out with strainer or slotted spoon.
• Stir frequently to prevent sticking.
• Pack preserves into clean, hot jars, and seal immediately.
• Process in boiling water bath 5 minutes for half-pints, 10 minutes for pints.
• Makes 8 to 10 (6-ounce) jars.

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.