Making Jams and Jellies
Strawberry-Fig Preserves with gelatin
- 3 cups mashed figs
- 2 packages (3 oz. each) strawberry gelatin
- 3 cups sugar
Yield: About 6 half-pint jars
Please read Using Boiling Water Canners before beginning. If this is your first time canning, it is recommended that you read Principles of Home Canning.
Procedure: Sterilize canning jars. Wash, peel, and mash figs. Place figs, gelatin, and sugar in large pan and bring to a boil. Lower heat and continue to boil 3 to 5 minutes, stirring often. Pour hot preserves into hot jars, leaving ΒΌ inch headspace. Wipe rims of jars with a dampened clean paper towel; adjust two-piece metal canning lids. Process in a Boiling Water Canner.
Table 1. Recommended
process time for Strawbery-Fig Preserves in a boiling
water canner. |
|
Process Time at Altitudes of |
Style of Pack |
Jar Size |
0 - 1,000 ft |
1,001 - 6,000 ft |
Above 6,000 ft |
Hot |
Half-pints or Pints |
5 min |
10 |
15 |
This document was adapted from "So Easy to Preserve", 5th ed. 2006. Bulletin 989, Cooperative Extension Service, The University of Georgia, Athens. Revised by Elizabeth L. Andress. Ph.D. and Judy A. Harrison, Ph.D., Extension Foods Specialists.
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