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Title: Fig-Berry Preserves
Categories: Canning Jam
Yield: 5 Servings
| AMERICAN MEASUREMENTS | ||
| 3 | c | Mashed figs (about 20 med) |
| 6 | oz | Pkg flavored gelatin |
| 2 1/2 | c | Sugar |
| 1 | Squeeze fresh lemon juice | |
People who are not especially fond of figs love these preserves because the flavored gelatin transforms them into strawberry, raspberry or whatever flavor you like. Apricot gelatin is the Food editor's personal favorite because the color is so pretty and the texture of the figs is similar to apricots.
This recipe seems to have sprung up from grass-roots cooks in Texas in the '70's and General Foods sold truckloads of strawberry Jell-O in this area during fig season.
DIRECTIONS: Thoroughly mix figs, gelatin, sugar and lemon juice in a large, heavy saucepan. Bring to a boil over medium heat and continue boiling 20 minutes, stirring occasionally. Pour quickly into sterilized canning jars, wipe tops with a clean cloth, carefully run a knife blade around edge to release any air bubbles, and seal at once with a tight lid. After preserves sit for a day, Store in refrigerator.
FOR EXTENDED STORAGE: Process jars in a boiling water bath. Bring water to a boil in a large pot or canner. Lower jars into water with jar lifter. When water returns to a full, rolling boil, boil half-pints 5 minutes and pints 10 minutes. Remove from water and set on counter to cool. Makes 5 or 6 (6-ounce) canning jars. Recipe may be halved.
NOTE: If dark figs are used, preserves will be a deep purple color. For lighter preserves, figs may be peeled.
MICROWAVE VERSION: Use recipe above increasing the lemon juice to 1 tablespoon. Combine in 4-quart microwave safe pot; stir well. Cover and microwave on high 10 minutes, or until boiling, stirring once. Microwave on high an additional 3 minutes. Ladle into sterilized jars and seal immediately. Makes 5 (6-ounce) jars. Unless stored in refrigerator, process in boiling water bath as above.
Source: Houston Chronicle Special Anniversary Edition, April 17, 1996; typos by Dorothy Flatman 1996 From: Dorothy Flatman Date: 18 Jun 97 National Cooking Echo Ä
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