STRAWBERRY FIG PRESERVES
My mom put these up when I was living at home. I finally broke down & learned how to make them a few years back. So easy, but so good!!! Figs start getting ripe in the 1st or 2nd week of July and continue for most of the month (or at least that's normal for around here).
Provided by Don Broadhead
Categories Breakfast
Time 2h
Number Of Ingredients 3
Steps:
- 1. Depending on the size of you canner, it may take up to 30+ minutes to get the water ready to can. Get that water going & once it's boiling, sterilize your jars. For a single batch, you should need 2 maybe 3 pints. (This will vary depending on how they cook down.) Get some water boiling in a small pan to sterilize the lids.
- 2. Cut off the stem & dice each fig into quarters or smaller. My mom uses a potato masher on the figs. Mix all ingredients together, stir & bring to a boil over medium-high heat. Reduce heat to medium.
- 3. Let boil/simmer for 10 minutes, stirring often. (I turn the heat down, so I don't have to stir constantly to keep from sticking or burning.)
- 4. Place a teaspoon of the preserves in a bowl & place in the freezer. Check after a few minutes to see how they are setting up. If the are thickening, you are ready to put them in jars. If not, place a new sample in the freezer to retest.
- 5. Depending on your desired thickness, boil longer for a thicker preserve or shorter for a runny one.
- 6. Pour into sterilized pint jars, filling to the top (leaving the correct air gap if canning). Cover with sterilized lid and place ring on jar. If you are canning, please read up on the correct procedures, but the idea is to place jars in a hot water bath, boil for 10 minutes to force air in the gap from the jar. Once the jar cools, the lack of air in the gap will cause the lip to seal tightly. If jars do not seal, just put them in the refrigerator & enjoy!!!
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Genshen Makit
[email protected]I'm not sure what I did wrong, but my preserves turned out too thick. I think I cooked them for too long.
Prince Riddle
[email protected]These preserves are a lot of work, but they're worth it. They're so delicious!
Saiful islam Vai
[email protected]I had trouble finding figs, so I used peaches instead. The preserves still turned out great!
Carlos Castro
[email protected]These preserves are a bit too sweet for my taste, but they're still very good.
Malaika Haniff
[email protected]I made these preserves for a party and they were a huge hit! Everyone loved the unique flavor.
Miracle Restoration
[email protected]These preserves are a great way to use up leftover strawberries and figs. They're also a great gift idea.
Md Josim
[email protected]These preserves are the perfect balance of sweet and tart. I love spreading them on toast or yogurt in the morning.
Sammie hunt
[email protected]I was a little hesitant to try this recipe because I'm not a huge fan of figs, but I'm so glad I did! The figs add a subtle sweetness and earthiness that really complements the strawberries.
TP Comady
[email protected]These preserves are so easy to make and they taste like they came straight from a farmer's market. I love the fact that I can control the amount of sugar that goes into them.
etenesh goa
[email protected]I've made strawberry preserves before, but adding figs was a game changer! The figs add a wonderful depth of flavor and texture. I can't wait to try this recipe again with different fruits.
Ynes Kendall
[email protected]These preserves were an absolute delight! The combination of strawberries and figs is simply divine. The flavors meld together perfectly, creating a sweet and tangy spread that is sure to please everyone.