Oh, now this takes the cake for most unique preserve party! I replied to this while in Alaska, but I see now that my reply did not transmit. Everyone that taste it love it, Wonderful, Judy! Just lots of cooking and love! Shhhh, nobody has to know! I did this a few years ago and took some to church.. the choir has bagels and cream cheese on their “breakfast” table for between services… and they were RAVING about my “strawberry” jam.. so I broke the news to them.. I made the strawberry fig preserves yesterday with my sister. I hope you have great luck with it! Alice, Add lemon slices; cook an additional 10 minutes or until figs are tender and clear. 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. and the orange sounds very, very interesting. Go ahead and cook away! I mean, who can say that truly? . Other than that, I’d do a Google search to see if someone else has figured that out exactly. When she thinks the preserves are ready she puts a small amount of the juice from the preserves in the teaspoon and leaves it for a few minutes. Place figs, gelatin, and sugar in large pan and bring to a boil. No need to skim it off. OH MY GOODNESS! Add the sugar, vanilla bean, and I tried Blackberry Fusion this year, and have a question for you: What do you do to keep this jam from being sticky? Made the fig with strawberry jello.. Awesome! BW. Cook 2 minutes longer. 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. Any volunteers??? . I hope the recipes here have been helpful! And thanks for the kind words, too, Judy! BW (PS, if you click on HOME you will always see my most current post. I don’t know if that works with this recipe, but for sure the drip off the spoon works for this particular recipe. Sounds like family fun!!! BW. This takes about 20-25 minutes. One question, was the liquid in her preserves thick or thin? 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. There’s a whole lot more to this bayou blog than fig preserves : ) Thanks again! You truly are a southern woman now! Such an easy…no fuss process! Hi Judy, thanks for sharing your tips. Good luck! I have been searching for figs ever since. Thank you again for sharing the recipe! Thanks for stopping by and leaving your thoughts and please come by anytime. Great! Aug 4, 2019 - Explore Datrayshilltop's board "Strawberry fig preserves" on Pinterest. I picked 2 more gallons this afternoon and THERE’S STILL MORE! Thanks a million for the bright idea. I swore if I only had time to make one jam recipe this season, it had to be for strawberry fig preserves. Oh, Susan, your comment really blesses me. Are you TRYING to get me to short out my keyboard?!?! Yours have to be pretty thin after only boing for 20/25 minutes. You will LOVE both making, eating, and sharing this jam. My mom’s fig trees are brimming and she’s getting to the age (84) that she’s not going to do anything with them … and since I just got back into town and cook, it’s up to me. SUGAR COOKIES FOR ROLLING (COOKING SCHOOL). What are your thoughts. Lots of folks visit this recipe and learn all they need to know about these delicious preserves. I believe the recipe that I used called for the same amount of sugar as the Strawberry Fig preserve recipe uses. I think someone has asked in the past, but I never have. I’m sorry but the peach isn’t our favorite, but if y’all keep bragging on it I might have to try it again next year! Thanks for stopping by and come back any time. Thank you for sharing the recipe! The dishwasher is fine for the jars; especially if it has a "sanitize" cycle, the water bath processing will sanitize them as well as the contents! Some things just don’t freeze well forever! [IMG]http://i865.photobucket.com/albums/ab220/blufloyd/07-13-2011blackmission.jpg[/IMG], Thank you so much for posting this!! Gwen , well i made whole figs with lemon and the raspberry fig preserves. Well, I hope! BW, Yummy! This is what REALLY excites me about canning and sharing recipes . I took a few pics of her first canning. . Measure ¼ cup of sugar and mix it with the contents of the Sure-Jell. (Don’t feel obliged to offer advice if you don’t care to, this was filmed to show a gardening group I’m a part of.) I still have a smidge of your preserves left in the jar you gave me several years back. I had some strawberries still in the garden so tossed them in with the figs. My husband wanted me to make the fig jam with strawberry jello and your recipe came up with my search! Prepare strawberries by slicing off the end with … BW. I am going to try your fig preserves with the lemon slices. Yay, Shawna! Good luck! I hope I cooked them long enough. My tree is ancient, and two years ago split down the middle, losing half of the tree. Will keep in fridge 3 weeks. Guess we’re gonna have to “gear up” for next year’s harvest. Have to do the family taste test and get back with ya’ to see which one wins! . In order to post comments, please make sure JavaScript and Cookies are enabled, and reload the page. I’ve never canned anything sweet because I’ve been afraid of food born illness. It’s worth a one-time try, though. I haven't tried the preserve recipe yet but am so excited to have them. Happy preserving! Canning jars in the dishwasherNow's a good time to get the jars ready, so you won't be rushed later. AWESOME!! BW, OK Wend, Hope you have a great day! Hi Ann! Any time you decide to come spend the night! Your words are music to my soul about creating a sweet taste of home to share with family and friends. I’m not sure what you did wrong because soft taffy seems sticky to me, like overcooking. ?? My figs are coming in faster than I can give them away or put them up. Heat Index was 115 for a bit today here. And let us know if you used a different flavor of Jello. It yields about six of the small jelly jars. And how did you know to cook the figs a little before you froze them? Your dinner sounds delicious! Our moms used to make it this way. Oh, Steffi, I’m sorry to hear that. Is that 3 or 5 cups of whole figs before mashing? I can quite a bit but didn’t know this recipe!! Sounds divine, and I think it would be so good on fresh-baked bread with some kind of goat cheese!!! I made Fig-Blackberry Preserves using Blackberry Fusion Jello (a combination of Blackberry and Raspberry). Hi Karen, and welcome to the bayou. Another great success story! I wish you many more fond memories as you make this recipe for your family. Just curious if you can use the sugar-free jello with this recipe! So far, it has been not so good chutney, really tasty fresh strawberry and fig preserves and some decent tasting chutney that I need to rest for 30 days. One question, I read in the comments that someone made it sugar free by using Splenda. But it makes me so happy that you found the recipe, tried it, and LOVE it! Wash the figs and cut the stalks off. Not my favorite, but still sweet and good. Wow… Thank you for your informative site. Why don’t you try it this way and see what happens? Put in hot jars and seal. I certainly hope you find some figs. Ann. This has always been my favorite recipe. Interesting my mom has been making that recipe long before you were born. I love this recipe.The taste is so good . also, i didnt see in the recipe when they rready to eat or do they need to cure a while? That is something I love about canning and preserving–carrying on family traditions, keeping them alive, and sharing the labor of love and the work of our hands and hearts! Enjoy and come back any time, Chef Donna! Hey Gary and welcome! It is so easy and the jam is so good. I worked at the Monsanto Plant. Great website. It smells and looks great though and thank you fo the pictures!! My grandmother always made this and she pasted away before I thought to get her recipe. This is not a “precise” art, Jim, so hang in there and maybe just settle for 45 minutes! Looked everywhere and found yours.Angin Thank you, You are most welcome, Angela. Hey Wendy, I have been canning since my kids were babies, (and I”m not ancient yet) but I can remember doing this when no one else was . I’m still not sure about reduced sugar, because it is needed to “set” the jam. Good luck! . When you say jelly crystals, is that the same thing as our flavored Jell-O? As I stand in her kitchen waiting for the jars to cool and (hopefully) pop, I can’t help but get a little choked up. Even planting more trees! Glad you landed here! Gradually add pectin, stirring until well blended. July 27, 2013:  Folks have been writing me telling me how much they love this recipe and its ease of use and delicious results, so I figured it was about time to bring it back again so that it will be freshly available for those of you who still have beaucoup figs on your trees and want something different to do with them. A small box of flavored gelatin dessert called “Jell-O” is 85 grams, so a large box is twice that much. for up to a month. Now to see if you’ve got a recipe for watermelon rind pickles. Have been enjoying reading all the comments and look forward to reading more of your recipes when I have more time. And yes, fingers crossed. My dad has lots of figs every year, so make lots of preserves. Thanks again. Haven’t made strawberry fig preserves in a while, couldn’t find recipe that I had used before! Gotta run get some more Jello for the second batch. My Mother use to make these when I was little. Tried your recipe and it turned out great! If Termite hasn’t solved the bird problem, send them my way. 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. BL Alabama, Hi Becky and welcome to this bayou blog! This will be my first time doing preserves!! I hope it works out well for you again and again! Your creativity impresses me, too! Just wanted to say ‘hello.’ Now I want to go to the store and get a container of figs. Can you tell us exactly what you do to keep them from turning mushy or gray? So good!!!! Even after trying old fashioned buttermilk and Crisco recipes, the easiest “homemade” biscuits are from either a Pioneer Biscuit mix or Bisquick. BW. TBD in 2021 Good for you!!! Anyway, your beloved mom was on the cutting edge, was she not? They are really GOOD ! I took this photo six times, and still could not find a background that would make that droplet show up better than this. BW, Last Friday night eight of us brought our figs together to follow the Bayou Woman recipe we printed out. I’m just so happy to have it now. Do you used the exact same amount of Splenda as sugar? Between cannin, pickin, laundry, cooking supper, grocery run (had to get more sugar and Jello for tomorrow) and the cleaning up, I’m shot! Just had my first taste and it tastes just like strawberry jam!!! Thank you for taking the time to share your story. This is my second time doing this recipe. I hope you enjoy making these preserves for your family. I think my cuz, KatyBug says it’s to kill the bugs. Stir three minutes longer and heat to a boil. Even the lids and bands have to be boiling hot! BW. and on this site that is figs, about five different ways, and muscadines, (compliments of LilSis’s in-laws sharing their bounty), so far! Thanks for the recipe. Crostini With Ricotta, Fig Preserves, And Prosciutto Analida's Ethnic Spoon. Hi Teresa, and welcome to this bayou. Bayou Woman. They are a week early for us. Wrap a pretty ribbon around the top and print out a cute card saying what the ingredients are! As I’ve said many times before, you are passing on a legacy to your girls, which is all but lost in our generation. I’m glad you were brave enough to try these preserves. I’m sorry. I don’t eat them, just the figs. So, far today I’ve done about half the figs and put up 29 jars. She too made the fig/strawberry preserves but no one had her recipe for that. It would be great if you would come back here and let us know how things worked out for you and if you like the results! Turn them over after about ten minutes and as they cool, they will seal and you will hear a ping or a pop. Thank you so much for taking the time to post this recipe. Hi Renee! So, how did they turn out? She keeps a teaspoon in ice water by the stove. Wonderful, Wanda! Husband said best he has ever tasted…. Wow! I asked how long she had been making strawberry fig preserves and she said since the early fifties, so my moms recipe was first, and some how got copied and passed on many times. So you have fresh preserves now (not that the ones that have been hanging around in the pantry aren’t just as delicious)… when are you having us over for breakfast? Wonderful! That is, I’ll make the preserves if the deer don’t get my figs first. Sterilize the jars and lids in boiling water for at least 5 minutes. I’m so glad you found me, and I welcome you back. Those are some of the best memories of my life. Well, today was the day and I had to write you again to tell you how great they came out! Still waiting for the drop to hang on the spoon. You will get it right, okay? Just finished a double batch and think I’ll call mom and have her bring more figs when she comes next week. Now, run out, buy some boxes of Jell-O and get your canning groove on! The Old Fashioned Fig preserves seem to be everyone’s favorite, with no Sure-Jel used at all. ricotta, … Have you ever tried the blackberry Jello that some one mentioned? Finally, I found some in the supermarket- $6 a pound!!!! In faith (and the kitchen), My dear mother-in-law used to make these delicious preserves but she has gone on now. Got my jars and sugar and Jello today and can’t wait to try your recipe tomorrow. See more ideas about smart school house, strawberry fig preserves, baked dishes. We’ll see. If you can depress it with your finger, then it did not seal. I forgot to mention that we just cut our figs in half rather than mash them. God Bless You!! Until it looks a deep, gorgeous shade of red like this. Would you come back and let us know and answer my question? Come back any time, BW. Been searching the web for this recipe, and wow did I find a good one!! Wish I had read your reply to me on the Blackberry fusion Jello about 45 minutes ago. It is SO GOOD! BW. It was definitely worth the try but not worth taking a chance on ruining the remainder of my fig preserves, which are good — just not as good as the strawberry fig preserves made from scratch by your recipe. Figs do not do well frozen–too much water when they thaw. LOL! They look sealed….are they if it didn’t pop? 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? I’ll let all of you have the preserves. Love love love this recipe! I made the strawberry fig preserves last night and they turned out great. Click here for instructions on how to enable JavaScript in your browser. You’ve helped me think up so many variations and use them all to thank friends and family with the marvelous gift of good food. I’ve been cooking and jarring figs for days and I just add it to the other things I’m doing. Good luck! My Momma made these every year because we had 3 fig trees in our back yard. And I have been using my same jar funnel for over 30 years, and it works just as good when I bought it along time ago! Happy canning! Stir in water. I find canning for my family very rewarding, and always have, even as a young mother of five. Boiling sugar and water into a syrup requires a lot of watching and stirring. I was in 8th grade that same year!! BW. It is the wonderful sound of success. My heart is warmed, sincerely warmed. I think you might have to rehydrate them before the cooking process. Will be giving the kids some for themselves and grandchildren and will take some on our trip to Alabama and Florida next week! Putting acorn squash with Ilatian sausage on for dinner…added the peach fig preserves over top. BW. If you would be so kind, after you’ve made your mock strawberry preserves with frozen figs, would you please come back and let us know how that worked for you? Thank you for your advice. I am trying to find interesting recipes to make tasty treats out of our figs. [Tweet “Jam making doesn’t get much easier than this recipe for Strawberry Fig Jam. This keeps you from having wasted juice and gives you some good syrup to put on pancakes. Yield about 10 eight-ounce jars 1. That is fantastic! Ella. They had a real good taste and is great for the diabetics. Would love to make a batch for my diabetic sister. God bless’ and isn’t it rewarding? and having older ladies make jokes about how cheap it was to just go buy a jar of jam. Your question intrigues me. Another satisfied customer! Mmmmmm. The baking soda kills any bugs that the eye missed plus (according to Grandma Orr) it makes the figs a little sweeter. You’ll know better next time around, right? I have made this recipe "as is" several times and it is fabulous! All three of my sons that work in the tug industry are fabulous cook! You would have to figure out how to “hydrate” them first. I come from a long line of “canners” but now they are either to far away or have passed on …. Today I made with peach jello and was delish. let me know. I’ve been looking for this recipe, my grandmother used to make this. I love that! We lost our Mama in June and she had always made these for us. Thank you so much…..we will never do jam the old way again. You can use your figs! I am going to teach you how to make the easiest and best tasting fig preserves, and your family and friends will NEVER know they are figs until you tell them. This is the same recipe that my grandma had.. lol.. My husband and I have made plain fig preserves for years and are excited to try something new! Give it away in Christmas gifts to teachers, co-workers, etc. Peach? (Can you tell I’ve been using it for 20+ years? I’ve been so busy caring for Daddy, I don’t think I would have had the time, not to mention the energy. The jars ARE beautiful and make great gifts any time of the year! Thanks or taking the time to share your story with us! I promise its worth it!! Looking forward to yummy dinner. I hope you enjoy the old fashioned figs with lemon, we surely do! I made these, the peach, and the old fashioned. So, the figs are ripe in upstate New York? Thanks, BW. Lost my post. 6 cups of sugar. I love blackberries. (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.). They are small and very sweet. Very good and simply. Oh, and my friends either call me Wend or BW or Captain Wendy, but never Alice!!! I’m sorry this looks sort of gross. It was a very bittersweet experience for us and we enjoyed making them in her kitchen. Mark Yurkon I find preserving the things you have at hand very rewarding . All night long? I made some fig preserves last year and have not been thrilled with them. Hi Karen, and welcome to the bayou. I love your blog! There are several more fig preserve recipes on here if you care to take a look. Being too frugal for my own good, I decided to turn the bounty into fig preserves and found your brilliant recipe and website. BW. At least this means your using them and I’m sure your family appreciates it when they are eating. Good luck! Delicious. BW, Hello from the Space Coast! I kept telling her I needed to get the recipe but she just never got around to giving it to me. 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. Yes it will thicken some, but if you did the spoon test, where the drop hangs off the edge for a second or two before dripping, then it’s good and ready. Sorry I didn’t see this last night, but I went to bed kinda early. nom nom! Well, thank you kindly! And the black fusion is a new jello flavor, as far as I know. SUGAR FREE RECIPE: We made 2 batches with Splenda and sugar free jello. I’ll let y’all know. But 4 minutes is not overcooked for this recipe. I will probably double this next time. I sure hope you can answer soon as I’m proceeding ahead with doing this very thing. 2 c. sugar. I’ve been making this jam for about 20 years now and a brother in Christ of mine from south Florida looks forward to receiving some every year. It is done when a drop of the liquid hangs off the edge of the spoon. They really are good! Is this the one I know from down the bayou? BW. You might have to combine both of my recipes in order to do this. Pour hot fig mixture into hot, sterilized … I just hope they came. HTML tags allowed in your comment:
. She had us all fooled for many many years. No, ma’am. 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. Thank You! The mashing first just makes this so easy to cook. I wish some of you were near too. Criminy…. Look at the center of the lid, does it look concave? I will make mine today . God bless from Arkansas. I just made a batch of your figs ala strawberry preserves and the 2nd jar just popped as I’m typing this! I would hate to ruin a batch of figs if they did not taste good. It starts out a funny color and the color deepens and looks more like pumpkin. Time when figs are ripe and ready for making delicious, old-fashioned fig preserves. I used it about three years ago and really enjoyed. Then everybody is happy! My strawberry figs always turn out thin or runny.. Now, I know to keep boiling and cook then down, so to speak. Merci Bouquet!! Next time, just make a few calls and you’ll have fig loving people all over the place. So, come on down the bayou with us, cher! After I washed the figs( my 4th large batch of preserves) I forgot to soak them in baking soda .Figs are now in the fridge with total amount of sugar .What can I do? Hi Deonia and welcome! See the year in the upper right-hand corner of the card? Dorothy, Hi Dorothy, and welcome to the bayou. How rewarding! thanks! :) I have to jump back every time I open the door because the gallon bags of blueberries that won’t fit in the basket fall out on my feet. BW. I get fig preserves from some far off mid eastern place at Fresh Market. All the colors and textures . Guy’s do cook also! I got so intrigued by your wonderful recipes I forgot why I was there…LOL Would you happen to know about raspberry preserves and raspberry jell-o and canning jars being a bad combo? Most of all they are delicious. i did the receipe from another person cooked on 4 minutes put in jars and open a jar its like soft taffy what did i do wrong, Hi Brenda! Kim, welcome to the bayou! I would use lemon, but I’m not sure about the orange. I’m sure his heart was full, as was yours. To check to see if they are sealed, touch the center top of the lid, and see if it dips down. I use the lime with lamb when I cook it. Lower heat and continue to boil 3 to 5 minutes, stirring often. As I said, I don’t care to have another bad experience with having jars not seal. OR Fran, you could make whole figs, which are very delicious in their own way! Good luck! They have used Peach Jello as well as the Strawberry and Raspberry Jello. i understand you prepare the figs by washing them but do i cut off ends or just leave them? (Click to Listen Live). They are delicious. August 7, 2014 – Seems like the figs are a little late this year for some of the readers. 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