Granny’s Strawberry Fig Preserves

Let's Cook

1. Step 1.

   Sterilize 4 half-pint jelly jars, bands, and lids by boiling them or running them through a dishwasher cycle. Gather your canning tools and have them ready.

2. Step 2.

   In a saucepot over medium-high heat, combine 3 cups mashed fresh figs, 3 cups sugar, and 1 (3-ounce) package strawberry Jell-O. Stir constantly until the mixture comes to a hard boil, then cook for 3 to 5 minutes, stirring occasionally to prevent scorching.

3. Step 3.

   Remove the pot from heat and skim off any foam from the surface of the jam using a spoon or skimmer.

4. Step 4.

   Ladle the hot jam into the sterilized jars, leaving ¼ inch of headspace at the top. Wipe the rims clean with a damp cloth, place the lids on, and screw on the bands until fingertip-tight.

5. Step 5.

   Process the filled jars in a water-bath canner according to the manufacturer's instructions (typically 10 minutes for half-pints). Remove jars and let them cool undisturbed for 12 to 24 hours. Check seals, then store in a cool, dark pantry or refrigerator for up to 1 year.