fig (fruit) preserve

How To Make fig (fruit) preserve

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  1

  Pick fresh figs. Figs are ready to eat when they are brown. I picked both figs that were brown and ready to use right away and some that were half green and half brown since I have get my figs from someone else. Figs are very sticky so bring some wipes with you if you are at a location with no water, like I was.
• 2

  Prepare jelly glasses and lids for canning
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  3

  Sort out your figs.
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  4

  Wash your very sticky figs and cut off ends and put them in the pot. I am not sure if you need to cut the bottom, I just do. Make sure you use a big pot. I make sure I use one that has twice the space. Make sure you leave enough room so you can smash your fruit with a potato masher and not burn your hands from the fig lava.
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  5

  In covered saucepan, cook fruit and lemon juice over medium to high heat until fruit is soft and boiling
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  6

  Smash figs with potato masher until desired consistancy. I like mine slightly chunky.
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  7

  Stir in pectin and heat to a rolling boil, stirring constantly.
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  8

  Add 1 small box of strawberry jello, boil and stir 1 minute
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  9

  Remove from heat; immediately skim off foam.
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  10

  Fill glasses, seal (10 minute water canning bath) and store...or you can store covered in the refrigerator no longer than 2 months.
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  11

  Enjoy!
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