FIG (FRUIT) PRESERVE
Personally I use it for Figs because I can get them for free and that is what I was taught with last year from this recipe.
Provided by Christine Parks @chihuahuacamper
Categories Fruit Sauces
Number Of Ingredients 4
Steps:
- Pick fresh figs. Figs are ready to eat when they are brown. I picked both figs that were brown and ready to use right away and some that were half green and half brown since I have get my figs from someone else. Figs are very sticky so bring some wipes with you if you are at a location with no water, like I was.
- Prepare jelly glasses and lids for canning
- Sort out your figs.
- Wash your very sticky figs and cut off ends and put them in the pot. I am not sure if you need to cut the bottom, I just do. Make sure you use a big pot. I make sure I use one that has twice the space. Make sure you leave enough room so you can smash your fruit with a potato masher and not burn your hands from the fig lava.
- In covered saucepan, cook fruit and lemon juice over medium to high heat until fruit is soft and boiling
- Smash figs with potato masher until desired consistancy. I like mine slightly chunky.
- Stir in pectin and heat to a rolling boil, stirring constantly.
- Add 1 small box of strawberry jello, boil and stir 1 minute
- Remove from heat; immediately skim off foam.
- Fill glasses, seal (10 minute water canning bath) and store...or you can store covered in the refrigerator no longer than 2 months.
- Enjoy!
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
