Strawberry Fig Preserves

Recipe View Combine figs and sugar in a large, heavy-bottomed saucepan. Place over medium heat, stirring frequently until the sugar is completely dissolved. (Approximately 5-7 minutes)

Recipe View Stir in the strawberry gelatin until evenly distributed. Bring the mixture to a full, rolling boil, then continue to boil for 7 minutes, stirring occasionally to prevent sticking.

Recipe View If desired, use a potato masher or an immersion blender to reach your desired consistency.

Recipe View Prepare your canning jars by sterilizing them and the lids in boiling water for at least 5 minutes. Keep the jars hot until ready to fill.

Recipe View Carefully ladle the hot fig preserves into the sterilized jars, leaving 1/4 inch of headspace at the top.

Recipe View Gently run a clean knife or spatula around the inside of each jar to release any trapped air bubbles. Wipe the rims of the jars with a clean, damp paper towel to remove any spills or residue.

Recipe View Place the lids on the jars and screw on the rings until finger-tight.

Recipe View Place a rack in a large stockpot and fill halfway with water. Bring to a boil, then carefully lower the filled jars into the pot using a jar lifter, ensuring there is at least 1-2 inches of water above the tops of the jars. Maintain a gentle, rolling boil and process for 10 minutes.

Recipe View Carefully remove the jars from the pot and place them on a towel-lined surface to cool completely. As the jars cool, you should hear a 'pop' sound, indicating that the lids have sealed properly. (Approximately 12-24 hours)

Recipe View Once completely cooled, check the seals by pressing down on the center of each lid. If the lid doesn't flex or move, it's properly sealed. Store the sealed jars in a cool, dark place for up to 1 year.