Strawberry-Fig Preserves

(from cokerlj’s recipe box)

The secret to this is the lemon. You really can not tell the difference between this and strawberry preserves.

Source: Evelyn Salac, Linda Coker

Categories: Canning & Pickling

Ingredients

  • 4 cups figs
  • 3 cups sugar
  • 2 small 3 oz. boxes strawberry or raspberry jello (can use sugar free jello)
  • 2 thick slices lemon

Directions

  1. Peel figs as good as you can. (This isn’t real important as the skins will cook apart.)

  2. Chop or put them through a food grinder on course grind. (If you like chunky just cut up by hand.)

  3. Cook figs, sugar, jello and lemon slices for 20 minutes. Time from the start of rolling boil.

  4. Remove lemon slices.

  5. Pour into sterilized jars, wipe rims clean with damp paper towel. Screw on lids and rings.

  6. To seal…invert on towel on counter top for 5 minutes, set upright and jars will seal. Let cool for 24 hours.

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