Fig (Fruit) Preserve

Christine Parks

By
@chihuahuacamper

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.


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Comments:

Prep:

1 Hr

Cook:

45 Min

Method:

Stove Top

Ingredients

1 lb
fresh figs (fruit)
1 Tbsp
lemon juice
2 c
sugar
2 Tbsp
powdered fruit pectin

Directions Step-By-Step

1
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.
2
Prepare jelly glasses and lids for canning
3
Sort out your figs.
4
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.
5
In covered saucepan, cook fruit and lemon juice over medium to high heat until fruit is soft and boiling
6
Smash figs with potato masher until desired consistancy. I like mine slightly chunky.
7
Stir in pectin and heat to a rolling boil, stirring constantly.
8
Add 1 small box of strawberry jello, boil and stir 1 minute
9
Remove from heat; immediately skim off foam.
10
Fill glasses, seal and store...or you can store covered in the refrigerator no longer than 2 months.
11
Enjoy!

About this Recipe

Course/Dish: Fruit Sauces
Hashtags: #Fruit, #canning, #fig, #preserve