Strawberry Fig Preserves

Posted on Wednesday, August 13, 2008 at 01:48

I love summer days.  Especially those that afford the opportunity to take a few moments to get crafty or just sit back and relax with a good book and a cup of tea.  And, if a friend stops by to chat, that's even better.  I had a wonderful visit with one of mine this morning...she came bearing gifts too!  Three gallons of figs, ready for preserving or eating...yum! (Margaret is one of those people who can do anything...and I do mean anything!  She has tried most everything once, from chicken farming, to writing a book, to raising foster children, (and she still does that)....and she does it all with such aplomb!  I have never seen her flustered, hurried or impatient.  A far cry from this old country girl, let me tell you!  I seem to hurry for no reason, worry for silly ones, and try so hard, I over-do.  But, I am learning, and that is a story for another day!) 

This summer has seen a bumper crop of corn, okra and tomatoes from the garden. I canned, froze and dried quite a few trillion it seems!  But my pantry is stocked and I am a happy woman.  I love to open the doors and see the jars neatly labeled and sitting in pretty rows, just waiting for use. What a blessing! This afternoon I am putting up fig preserves...actually strawberry fig preserves, and if you have never tried them, I hope you will! They are delicious on English muffins on cold blustery winter days, and on a hot biscuit, well, oh my!

Here's the recipe...hope you enjoy them!

Strawberry Fig Preserves.

5 cups of peeled, mashed figs, packed firm

6 cups of granulated sugar

2 small  packages of Strawberry gelatin mix

1 box of Sure-Jel (my preference)

Mix all ingrediaents well in a large saucepan, cooking for 30 to 45 minutes, and bring to a good roling boil for the last five, stirring constantly.

In hot sterilized jars, ladle the hot preserves, leaving about 1/4 inch headspace. Seal the jars well, but not overly tight, invert and allow to seal. (Hint:: you should hear a distinctive popping sound when the jars have sealed.)

If some of the jars do not seal, don't worry!  You can store them in the refrigerator for up to a month, and you can freeze them in a good quality freezer bag, too!  Makes about 4 pints.

Hope you enjoy 'em ya'll!