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Easy Strawberry Fig Jam

>3 December 2009
 
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strawberry fig jam

Oh my goodness, you guys have GOT to try this!!! It is SO good and super easy. Seriously, if I can do it, you can definitely do it. This was only my second time canning ever, and the first time I actually used proper equipment! I didn’t take pictures of every step ’cause I was focusing on not messing up! But I’ll give you the full “how-to” so you can try this yourself.

Strawberry Fig Jam

Ingredients:

2 cups Figs

2 cups Sugar

1 (3 oz box) Strawberry Jell-O gelatin

This amount only made three half-pint jars. If you can get your hands on more figs you’d be better off! But this is what I had.

Now, some people say you need to waterbath can jellies. This time I did not. I know lots of people who have been canning jelly forever, and never waterbath can them. If you just want to feel extra safe about it, by all means waterbath canning won’t hurt anything. But for me, if the jar and the jelly is boiling hot, and the lid seals when it cools, I’m pretty confident it’s safe.

This was, by the way, the first time I ever tasted figs not in fig newtons!

Anyways, this is how I did it. I’m breaking it down for the newbies like me:

Step 1. Prepare the Figs

figs

Cover figs with boiling water and let stand 10 min. Then drain them, cut off the stems, and chop each fig in half.

Step 2. Get Supplies Ready

a. Prepare your jars. Wash them with hot soapy water. Make sure that there are NO cracks or chips along the rim of the jar. Get a big pot of water boiling, then boil your jars for 10 min. (I used a large stainless steel pot, with a metal rack in the bottom of it to keep the jars off the pot’s bottom. You could also use a rag in the bottom of the pot if you don’t have a rack.) After boiling, keep the jars in the hot water until ready to fill.

b. Wash your lids and rings. Make sure that there are no dents in the lid or the ring. Get a smaller pot of water almost to the boiling point, and keep your lids in there until ready to be used. (Not the lid rings.)

c. Get your canning supplies together. It really helps to have: a ladle, a jar lifter, a lid lifter, and a canning funnel. It will also be handy to have a wet rag nearby, in case you need to wipe spilled jelly off the rim of the jar before placing the lid on.

Step 3: Prepare the Jelly

In a dutch oven, or a medium sized pot, over medium to medium high heat, stir together the figs, sugar, and Jell-O. I also used a potato masher to mush up any big chunks of fig. Bring the mixture to a boil, then reduce heat to low and simmer for 10 min. Stir constantly to avoid burning.

Step 4: Fill the Jars

Once the jelly mixture is done you are ready to fill your jars. Using a jar lifter, lift the hot jars out of the water and set on the stove top or counter. Ladle out some of the hot jelly into the hot jar; fill to the second thread on the rim (not quite to the top of the jar).

*Complete the entire process (filling and putting the lid on) for each jar one at a time.

Step 5: Screw Lid On

Once the jar is full make sure that there isn’t any jelly on the rim of the jar. If there is, use a wet rag to gently wipe it clean. You don’t want anything to get in the way of the jar sealing.

Using a magnetic lid lifter, pull a lid out of the hot water and place it on the top of your full jar. Get a lid ring to screw the lid on with. Push the center of the lid down while screwing the ring on.

Step 6: Finishing Up

Once all of your jars are finished, put them upside down on a towel or a cooling rack. This will help them to seal. When the jars are cool, turn them right side up again. You may hear them pop as the lid seals. I like to unscrew the ring from the lid and make sure that I can’t easily pop the lid off of the jar.

If the lid comes off without the use of a tool, it hasn’t sealed properly and needs to be put in the fridge to be used right away. Or, you can empty the contents back into the pot, heat it up again, and pour the reheated jelly into another hot jar to repeat the process. You might want to try a new lid as well.

*Again, you CAN waterbath them, if you want.

So, that’s what I did! I had a little leftover that I was able to sample right away. Man, it’s good!! Definitely my new favorite. Yum!!!!

Now I’m searching for more figs. This will make a great addition to my gift baskets!

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3 Comments »

  • barbara gantt said:

    I think that water bath is an important step in canning. Yes your jelly/jam is safe to eat. It is the long term storage that needs the water bath to ensure that your seal last. When making a small amount, you will probably eat it soon. When making a lot of jam to store for the winter, you should water bath. I have had jam/jellies mold on the top. Dont eat them if that happens. The other option is to store all in a refrigerator. Cold protects from the molds and bacteria. You can make rubarb/strawberry jam with this same type of recipe. Enjoy eating it.

  • Hannah said:

    This sounds SO yummy!!!

    I have my sister-in-law’s name for Christmas this year, and she put jalapeno’ pepper jelly on her list…I’m making it this week (hopefully)
    I can’t wait…I love making jellies and jams! My hubby doesn’t care much them, so I don’t make them for us all that often.

    This one is unique though…and it sounds delicious…So, do you have figs in your area, or did you buy them to make this?

  • Kendra at New Life On A Homestead (author) said:

    Hannah-

    My mother-in-law has a fig tree. She saved for me what she could get before the birds cleaned her out. Next year, it’s gonna be on between me and the birds! Those figs are mine!!

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