I know it’s beyond fig season.
So, why am I canning figs during Fall?
I froze my figs.
I didn’t have time for canning during Summer, y’all. I barely had time to pick them.
When Mom 2 beckoned me to come for a visit and pick figs, of course I succumbed to that temptation.
I always want to visit her when invited, if I can possibly fit it into my schedule.
I grew up eating her delicious strawberry fig preserves.
It’s her recipe I make each year – special stuff!
Same story with the Pear Relish.
So, of course I wanted to pick figs with Mom 2!
Continuing memories – taking the recipe forward.
Here’s the recipe for you to print.
- 3 cups fresh figs, well mashed or processed in food processor
- 3 cups sugar
- 6 oz. package strawberry jello
- Mix ingredients together and boil 3 minutes or longer.
- Ladle into sterile jars and process 10 minutes to seal.
Now that I’ve found the time to make this year’s quadruple batch, I’m all set until next year.
You can find the specifics on water bath processing HERE.
Not into canning? No problem. Make a batch, refrigerate, and enjoy over the next couple of weeks. Give some jars away – your friends will love it.
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