Strawberry And Fig Preserves
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.
This is one of DHs favorite preserves. The recipe came from his grandmother. Prep and cook times are approximate. Im not sure of the yield, so Im guessing.
Wash, peel, and mash figs. Place figs, gelatin, and sugar in large pan and bring to a boil. Lower heat and continue to boil 3 to 5 minutes, stirring often. Pour hot preserves into hot jars, leaving ¼ inch headspace.
Instructions. Pulse strawberries and figs in a food processor. Place sliced strawberries and figs in a 6- or 8-quart saucepan. Stir in lemon juice, then gradually add pectin (since figs have pectin naturally, I only used 1 tablespoon. Bring mixture to a full rolling boil over high heat, stirring constantly.
Though I’d never had strawberry fig jam, I was fairly certain it could be done (and a quick internet search showed that I was not nearly the first to combine these …