Strawberry Fig Preserve Recipes

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STRAWBERRY FIG PRESERVE



Strawberry Fig Preserve image

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

3 cups mashed fresh ripe figs
3 cups white sugar
2 (3 ounce) packages strawberry flavored gelatin (such as Jell-O®)
6 half pint canning jars with lids and rings

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 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.

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

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