Thanks to a wonderful friend who gave them to us and my mom who helped them pick the figs for us, we ended up with about 8 gallons to work with. Barry and I are the only ones in our house who like fig preserves, so we made strawberry preserves with most of them (42 pints).
If you’ve never had strawberry fig preserves, let me just tell you…they. are. delicious. They are just like strawberry preserves (the fig seeds will make you think you’re eating the real thing), and they are very simple to make.
(3) cups figs
(3) cups sugar (you can decrease the sugar to your taste, but we like it sweet)
(2) 3 oz. packages of strawberry-flavored gelatin (Jello)
First, wash the figs and cut off the stems.
Now, you can do this next step one of two ways: purée the figs in a food processor, or mash them with a potato masher. This depends on how you like your preserves. Puréeing them will make them smooth while mashing them will leave chunks of “strawberries” in the preserves. We like them both ways, so I made some of both.
Next, combine figs, sugar, and gelatin mix in a stock pot and bring to a boil over medium heat, stirring often to prevent sticking. Allow it to boil for about 5 minutes…continue stirring.
All that’s left is to add the hot preserves to sterilized jars, and seal. Wasn’t that easy peasy???
Tip: While this is not at all necessary, if you want a thicker, jam-type consistency, add Sure-Jell in the last minute of boiling – just follow the directions on the Sure-Jell. I tried a batch of the puréed like this, and it stays on a PB&J sandwich much better…if you’re not already a messy eater.