Strawberry Fig Preserve

Strawberry Fig Preserve

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~*Corben's Mommy*~ 0

"Using fresh figs and strawberry Jell-O, this is a very easy preserve recipe."
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30 m servings 69 cals
Serving size has been adjusted!

Original recipe yields 48 servings



  • Calories:
  • 69 kcal
  • 3%
  • Fat:
  • 0 g
  • < 1%
  • Carbs:
  • 17.5g
  • 6%
  • Protein:
  • 0.4 g
  • < 1%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 14 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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  1. Heat figs, sugar, and strawberry gelatin together in a saucepan over medium-high heat; bring to a rolling boil. Cook fig mixture, stirring frequently, for 4 minutes; remove from heat.
  2. Sterilize jars and lids in boiling water for at least 5 minutes. Pour hot fig mixture into hot, sterilized jars, filling to within 1/2 inch of the top. Run a knife or 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 15 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.


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This was a very easy recipe for fig preserves, I added Splenda instead of sugar, my husband is diabetic and he loved them. Irma Dark

this is the same recipe my grandmother used to use. best jelly ever

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