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
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Peel figs as good as you can. (This isn’t real important as the skins will cook apart.)
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Chop or put them through a food grinder on course grind. (If you like chunky just cut up by hand.)
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Cook figs, sugar, jello and lemon slices for 20 minutes. Time from the start of rolling boil.
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Remove lemon slices.
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Pour into sterilized jars, wipe rims clean with damp paper towel. Screw on lids and rings.
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To seal…invert on towel on counter top for 5 minutes, set upright and jars will seal. Let cool for 24 hours.