strawberry fig preserves recipe

So after 2 days of being at work I now have time to try some more– today, I am trying blueberry/fig jam and more strawberry/fig jam. I have never made it nor have I even heard of it before! And this is great information, too. Anyway, as I was waiting for my next harvest of figs to ripen, I spotted your old fashioned fig recipe. They were just OK because the blackberry fusion jello didn’t have a deep, deep blackberry flavor. Just lots of cooking and love! A small box of flavored gelatin dessert called “Jell-O” is 85 grams, so a large box is twice that much. It is super yummy and easy.. Thanks! Pack the fig preserves into the hot, … Thanks again for great conversation! Thanks so much for sharing! I just wanted to tell you how wonderful it was to come across your site and your recipe. And how did you know to cook the figs a little before you froze them? Any volunteers??? Will the jam turn out ok, They might be runny because of too much water or not cooking them down long enough. Welcome to the bayou! My tree makes a large purple fig and puts on very big figs that ripen about a month before the more normal size does. This is wonderful! Canning and preserving is almost a lost art, so I commend you for carrying on the tradition in your family! I tried Blackberry Fusion this year, and have a question for you: What do you do to keep this jam from being sticky? Good luck with your jelly, Tammy, and welcome to the Bayou! Let me know how it goes, shall you? Wrap a pretty ribbon around the top and print out a cute card saying what the ingredients are! We are on the fringes of approaching oil in the marshes I love (and live in), due to strong south winds and waves created by Alex, even though it’s hundreds of miles SW of us. I had some of the preserves left over in the pot, after putting all I could in the jars, and my husband immediately scooped up the leftovers and proceeded to eat it with a spoon! I also made raspberry and strawberry fig preserves. Please enable JavaScript on your browser to best view this site. It’s fun experimenting with all the different tastes! And THEN, come back here and let us know how this worked out for you!! I have made my strawberry fig preserves but it seems to liquidy will it thicken as it cools? Quickly ladle preserves … To me, that is just such a great story—-BOTH STORIES!!! combine in mixing bowl crushed fruit, 1 !/2 cup of sugar, 3 Tbsp lemon joice from fresh lemon. Crostini With Ricotta, Fig Preserves, And Prosciutto Analida's Ethnic Spoon. If you ever want to write more extensively, please use the contact box at the bottom of any other page on the blog, and it will come straight to my email where I can answer you more fully. I already put up two bushells of peaches so I’ll skip that one.Again, thank you so much!! BW. As noted in a previous post and comment section, i didn’t get any figs this year, but y’all go ahead and know yourselves out and tell me how great these preserves turn out! Sterilize the jars and lids in boiling water for at least 5 minutes. Hey Etta!!! Haven’t made strawberry fig preserves in a while, couldn’t find recipe that I had used before! My 12 yo daughter made it this afternoon. Perfect! BW, I really appreciate the written receipt I made this with my sister from St. James near Convent for years and she is gone now and we made it every year and I forgot the measurements so thank you so now I can keep it for my kids. I do this every year but I always have to go online to remind myself of the recipe.. for up to a month. I make a lot of regular fig jam, but there are always those few people in my family that don’t like the figgy taste, so I’m going to make at least one batch of yours and try it! I am trying to find interesting recipes to make tasty treats out of our figs. Thanks for your website it is really interesting and I love your humor. I can’t figure out fresh figs up here at store. Enjoy her while you can, Ellen. Also, if I don’t have enough jars tonight to finish the other mashed figs I have here, what is the best way to keep them? Thank you so much for these recipes! During canning season I spend about 4 days a week in the kitchen canning all day!! I am going to try your fig preserves with the lemon slices. Pretty good but fresh figs up here are not sweet at all. Preheat oven to 425˚F. Glad to have you here with us down the bayou! Thanks so much for your step-by-step instructions with pictures! We’ve built a great readership here of great folks from all over, AND we do contests and give away some cool stuff once in a while. We never really had one after Momma made them a couple of times so I haven’t had one for years. She was and still is a very precious part of my heart. As quickly as you can, remove a few of the jars from the boiling pot with the small tongs and put them on a towel. Again, merci boucoup!!!! You are now an official member! HOW TO FREEZE FIGS: Pick, wash, cut stems, throw into freezer bag and freeze. love reading through all of these posts. Im new to canning, and really just experimenting. I’m thinking that I can freeze them in 3 cup sized baggies till I can get around to making this recipe later. I have some in my freezer but not sure now if I need to thaw and drain them or not. Please help me.My husband is so proud of our abundant fig crop this year and I am afraid I have ruined the final batch of preserves. Sure wish I had been there! I took a few pics of her first canning. BW (PS This might be a little personal and you might want to email me via one of the many contact boxes, but my sweet daughter-in-law is from your hometown . my mom used to make these and i couldnt find her recipe. I hope you have great luck with it! Appreciate your leaving a comment, and I hope the preserves are delicious for you and the family! Sounds divine, and I think it would be so good on fresh-baked bread with some kind of goat cheese!!! Pop the figs into a large saucepan and cover with the 400ml of … I wish I lived closer to you because I would come BEG you for some peaches and tomatoes!!!! I don’t have any jars or canning stuff yet but I will go and get it. (didn’t pick up enough yesterday) Thinking about trying peach for second batch. It only takes a couple cups of figs to do a single batch, so you’re not losing much if you don’t like it. Or keep in your fridge until you use them yourself. BW, Hi Rhoda, and welcome to the bayou. You are very correct.. Thanks for your kindness in coming back by to leave a comment! I have a question and it sounds like from reviewing the threads that you would be the perfect person to ask. strawberry Jello. Cook 2 minutes longer. How rewarding! Thanks for sharing it with us. I just went and checked the tree, thinking I could make one batch of whole fig preserves, but the trip is STRIPPED BARE. This is exactly like my mom’s old recipe I had been searching everywhere for. Just wanted to say we tried the recipe, just got done, can’t wait to try it, I do have a question, we have some figs that we froze from last year, can you use frozen figs for this recipe also? I’m so proud of your daughter! I mean, who doesn’t love a good strawberry preserve? Give it away in Christmas gifts to teachers, co-workers, etc. Best of luck to you with your fig preserves! Good luck with you fig preserving, and that Meyer Lemon cheesecake sounds to die for!!! I’ve been looking for this recipe, my grandmother used to make this. Thanks for sharing. Just boil longer next time. BW. Skip the Grape- it’s just ok and looks pretty gross.I’m about 20 minutes to a Walmart or a grocery store so I just ran up to the local market and they didn’t have the blackberry. I’m not sure how this question slipped by me, but I am just now seeing it. Sorry I didn’t see this last night, but I went to bed kinda early. My wonderful Mom made this back in early 70’s and is now in Heaven. This takes about 20-25 minutes. Who knows? I find preserving the things you have at hand very rewarding . Pour over figs in … I hope the recipes here have been helpful! Come back any time, BW. Hello again BW,love that name. Im the youngest of 13, and i can remember my mom making that exact recipe when i was just 5 years old, that was in 1969. Oh, and my friends either call me Wend or BW or Captain Wendy, but never Alice!!! What did I do wrong? Brings me great ones, too! Interesting my mom has been making that recipe long before you were born. SUGAR COOKIES FOR ROLLING (COOKING SCHOOL). I’m really getting tired of figs! I cant wait for my children to wake up and get a taste. They were so helpful and mine actually tasted and looked like hers. When you're ready to make the jam, prepare a small boiling water bath canner and three half pint jars. 6 cups of sugar. BW (PS, if you click on HOME you will always see my most current post. I live in England on the south coast and have a fig tree loaded with ripening figs. Well, my figs are ripening a month early this summer and I’m not happy about it, as the starlings are having a field day at the top of the tree while I watch helpless to stop them. That is fantastic! There is a potato masher, large jar tongs, small lid tongs, a large jar funnel, and canning jars. I liked a recipe in my Paula Deen cookbook and needed to verify if it was accurate. It’s now been growing upwards of five years and I’m looking to properly take care of the tree. With a couple hundred views a day, I thought it would be way up at the top of the list. Thanks again, Fran. Thanks so much for taking the time to stop by and share your preserving experiences with us, Angela! BW, Bayou Woman, July 17,2013 I’ve been using Jell-O and fresh figs to make these preserves for almost 30 years and NEVER have I had a jar spoil. Please let us know how they turned out and thanks so much for sharing your ideas with all of us here! Some men I deer hunt with said there wives have done it for years. I forgot to mention that we just cut our figs in half rather than mash them. Thanks so much for the pictorial directions and recipe. It will dissipate soon. So good!!!! I feel like I’ve contributed to my family and community in greater ways because I was able to give a gift of sweetness and home. Kim, welcome to the bayou! I am from new zealand and really want to try the strawberry recipe but not sure what our equivalent to your jello is? Remove stems and any bruised ends of pre-washed figs. I have discouraged folks from freezing whole, raw figs, as they get so mushy due to the high water content. But I think with your detailed instructions I’ll give it a try. With these different recipes I know I can do some amazing jars of goodness. You have fresh raspberries? Keep it up, Amanda, and carry on our traditions!!! Add review or comment. God Bless You!! And also, did you let them thaw before making the jam? Wash, then trim ends off of the figs. I had some strawberries still in the garden so tossed them in with the figs. I love reading your post! My fig tree is laden and I don’t have the time to work with the figs at the moment, I’m wondering if I can freeze them after I’ve cleaned and snipped off the tips of the ends? Place the orange zest and orange juice in a medium (10-inch) heavy-bottomed pot or Dutch oven, such as Le Creuset. It looks delicious. Come back anytime and be part of our bayou adventure here on the blog! Guy’s do cook also! They look sealed….are they if it didn’t pop? I made these, the peach, and the old fashioned. Oh wait, I can go do a google check for myself, lol!!! My neighbors tree is getting ripe and I have permission to help myself to all I want. So glad I found your page!!! Jell-O stock is probably going up tomorrow because I picked 47 pounds of figs today and there is at least twice that still on the trees. I just don’t know if Splenda would “set” like sugar does. I made 10 pint jars and 5 quart jars last weekend and will be making more this upcoming weekend (all my jars are already gone!) Place figs, gelatin, and sugar in large pan and bring to a boil. Yes, so true! Wonderful job! One question, I read in the comments that someone made it sugar free by using Splenda. Aug 4, 2019 - Explore Datrayshilltop's board "Strawberry fig preserves" on Pinterest. I posted these step-by-step instructions and photos in hopes that folks like you, who wanted to carry on the legacy of canning, could do so without intimidation. I’m not sure what you did wrong because soft taffy seems sticky to me, like overcooking. I guess it was a good thing. My friends keep given me figs from their trees and I don't know what to do with them and they set around and go bad. The stainless pot is for boiling the preserves. Since you are internet savvy, try doing a google search for converting cups to pounds, and I’m sure a little calculator will come right up! Bookmark the permalink. Will keep in fridge 3 weeks. Thanks or taking the time to share your story with us! . Which is ok with us because we love the syrup. After looking over the fig tree today in my backyard in Lafayette, my friend and I realized these figs will not be ripe enough to pick for at least 2 and possibly 3 weeks. Currently you have JavaScript disabled. Look at the center of the lid, does it look concave? What wonderful memories eating these preserves will bring. Yield about 10 eight-ounce jars 1. And for some reason this one seems easier than the ones I have done in the past. My problem is we don’t measure anything in cups here. . I hate to tell you but figs don’t freeze well because they have so much water content. So glad you took the time to leave a comment and I hope they turn out great, J’Lee! So thanks for coming back and sharing this valuable lesson with the rest of us, Sandra! Thank you so much! Hi Christina and welcome. I mean, who can say that truly? However, I would just advise you to check the seals once in a while to make sure they are holding and refrigerate any that appear to be coming unsealed. Try the peach, it is just wonderful. Thanks for the recipe for the strawberry and the plain old fig preserves. If I had had enough fresh peaches given to me from my friend in Alabama who came to visit, I would have done some spiced pickled peaches, too! I was busy canning tomatoes!! BW. It’s really delicious!!! I hope you can try again, and good luck ! Hmmmmm home made blackberry brandy? Your creativity impresses me, too! I don’t normally leave them in the freezer more than a couple of weeks. Now you get to carry on your mother’s memory and traditions. Oh, I’m sorry to hear that. Now, touch the center with your finger. Wish there was a pure blackberry jello. Good luck! I’m sure you know this, but just remember that all elements must be BOILING hot: the jars, the liquid, the lids, and bands, AND the boiling bath in order to get a good seal on those jars. (sorry, Miss Paula, there could have been a typo!) thanks for the step by step instructions. They are going to come pick all the figs and we’ll split them between us. I hope you like the mock strawberry! (Even though I often seem to be in my own Wonderland!) I’ve been cooking and jarring figs for days and I just add it to the other things I’m doing. Reduce heat, and simmer, stirring occasionally, for 45 to 50 minutes or until a thick syrup forms. Hi Dahlia and welcome. I’m so glad you found me, and I welcome you back. Will be giving the kids some for themselves and grandchildren and will take some on our trip to Alabama and Florida next week! I had never tasted fresh figs until my boss brought in to work and told me i could come and pick what i wanted. I love this recipe.The taste is so good . I can’t believe that jam hasn’t crystallized by now! This is really very yummy. If you're not going to make the jam right away, funnel them into a sealable container and refrigerate for up to 48 hours. BW. It's that time of year again. BW. Carry on, Gwen!!! Thanks a million for the bright idea. BW. This is my second time doing this recipe. Isn’t that wonderful? If it’s only a few, go ahead and give them to people who will eat them right away. and on this site that is figs, about five different ways, and muscadines, (compliments of LilSis’s in-laws sharing their bounty), so far! Can’t wait to try this! I’ll let you know how they set up tomorrow. Alternating putting up grape leaf pickles and figs! I’m so happy to have found this site! Just a suggestion. The down side to this recipe is that my husband came home and expected to find hot biscuits to go with the preserves. Hi Sherri and welcome. I went ahead and mashed them and added a little sugar and cooked them for about ten minutes, then put them in the freezer in gallon bags. Some things just don’t freeze well forever! Guess I’ll be going into town after all. I would do this: Pour them in a strainer, and strain the syrup off. When you say jelly crystals, is that the same thing as our flavored Jell-O? Thanks again for stopping by! Woo hoo! Instructions In a large Dutch oven, stir together figs, sugar, 2 cups water, and lemon slices. BW. . Her recipe said to cook 4 minutes at a rolling boil, while stirring. Just like inside of raw eggplant. Bring to the boil, and … I also had about a pound of fresh strawberries that I needed to use up so added them to the mixture. Combine chopped strawberries, figs, and sugar. Grrrrrrr. I first discovered fig-strawberry preserves last year. Thanks for a great recipe. She was diabetic, but she would have loved these preserves. BW, Hello from the Space Coast! Most of all they are delicious. Everyone that taste it love it, Wonderful, Judy! 6 1/2 pints of syrup. Thanks for recipe. This recipe is a lifesaver! Just found your site, and due to a shortage of time didn’t read all of the comments. Oh, Susan, your comment really blesses me. BW. It seems to work for me. Happy canning! I had 4 lbs but not enough jello. I lost mine and my mother is in heaven and her sister, from whom we originally got the recipe lives in Georgia and I could not contact her. This is the easiest fig recipe that I have ever made... tastes great... made 4 jelly jars, with a little left to eat with crackers.. Met a lady at church who says she also makes this recipe with Black Cherry and other flavors. Good luck and let us know if you will! We have been given about 3 gallons of figs and we needed a recipe . I’m afraid Rach is not a junker like us, K! Hey I have this same recipe in my grandmothers hand writing and have her canning funnel! I’ll bet there are lots of your family, friends and neighbors who would be happy to take those figs off your hands. It’s the sugar and jello that make them gel up. Chef Donna ? (All you seasoned “canners” out there can just skip all this, because it is intended for those Googlers who are going to start picking figs and doing a search for something different to do with figs this summer.). Looking forward to yummy dinner. BW. Well, now you an make blackberry, raspberry, and strawberry figs using jello, and I promise you will love them! They are so pretty in the jar, aren’t they? Whew, girl, that is a CANNING MARATHON!!! BW. BW, Dear Bayou Woman, I am from Orange Texas and just discovered your site. I bet they will be wonderful!! And do NOT get rid of that canning funnel…Rach wants it when you’re finished with it. Glad you landed here! The texture changes and the liquid begins to shine. I think I’ve got one more good harvest left….now I have to decide, do I make another batch of strawberry fig or the ol’ fashioned recipe……hmmm. I brought a few in a ziploc home with me to enjoy for a couple of days. Oh, now this takes the cake for most unique preserve party! Picked about three gallons! Hi, Hi Camille, and welcome to this bayou! BW, This was AWESOME you explain so wonderful. Good luck with all those figs! Welcome to this bayou kitchen, and I wish you the best of luck and great enjoyment and fulfillment from canning, just like we gals enjoy! I hope you become another fan of this wonderfully easy recipe!!! But I’ve never canned anything ever, so I googled fig preserve recipes and came upon yours. I’m so thrilled that you were able to replace your mother’s recipe. Mmmmmm. Just kidding! STRAWBERRY JELLO FIG PRESERVES.

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