Mamma K's Fig Preserves with a Twist

Mamma K's Fig Preserves with a Twist

2
mammak 11

"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."
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Ingredients

2 h 5 m servings 92 cals
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Original recipe yields 36 servings

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Nutrition

  • Calories:
  • 92 kcal
  • 5%
  • Fat:
  • 0.1 g
  • < 1%
  • Carbs:
  • 23.7g
  • 8%
  • Protein:
  • 0.6 g
  • 1%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 19 mg
  • < 1%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. 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.
  2. 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.
  3. 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.
  4. 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.

Footnotes

  • Cook's Note:
  • Some people wash their figs in baking soda water (about 2 teaspoons per 1 gallon water). My rule of thumb is: The number of cups of figs always should equal the number of cups of sugar in the recipe. I don't add water. Most fresh figs have enough water in them already.

Reviews

2

It turned super thick for us super quick. I over cooked mine so I thinned it out with a sweet vermouth. Everyone loved this jam!

This is the best fig preserves I have every made. The preserves have the flavor of the Jell-o, I made strawberry, blackberry, and raspberry. I only used 2 cups of sugar and be sure not to use s...