Mamma K's Fig Preserves with a Twist0 Reviews
- Prep: 30 min
- Cook: 35 min
- Ready In: 2 hr 5 min
“Many times people mistake my fig preserves for strawberry or blackberry jam. It is so easy to do, and my kids love the twist on the sometimes-boring fig preserves.” - by mammak
Original recipe yields 3 1-pint jars
- Mix figs, sugar, lemon slices, and strawberry gelatin in a large pot. Let stand for 1 hour. Bring to a boil and cook over medium heat, stirring often to prevent burning, until foam has disappeared and the preserves are thickened, 25 to 40 minutes.
- Sterilize 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, and wait at least 2 days before opening.
Amount Per Serving (36 total)
- 92 cal
- 0.1 g
- < 1%
- 23.7 g
Based on a 2,000 calorie diet
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