Raspberry Fig Jam
Ingredients
- 7 cups figs peeled and processed through food processor or mashed
- 6 cups sugar
- 1 cup hot water
- 1 pinch of salt
- 2 large boxes raspberry jello or 2 packs Raspberry Kool Aid
Step-by-Step Instructions
- Peel and grind the figs using a food processor or mash them thoroughly.
- In a large heavy-bottomed pot over medium heat, add the sugar, salt, jello, and the cup of hot water. Stir until blended.
- Add the figs and reduce heat to low. Cook for approximately 2 to 3 hours, stirring often to prevent scorching, until the mixture thickens to jam consistency.
- Pour into sterilized canning jars, leaving 1/4 inch headspace. Process in a hot water bath for 10 to 15 minutes.
Common Problems and Solutions
Q: Why is my jam not thickening?
A: Keep cooking on low heat and stir frequently. The jam needs 2-3 hours to reach proper consistency. If it's still thin after 3 hours, continue cooking and check every 15 minutes.
Q: Can I skip peeling the figs?
A: Yes, many Cajun cooks grind the entire fig with skin on. The skin adds texture and nutrients, though the jam will be slightly less smooth.
Tips and Techniques
Use a heavy-bottomed pot to prevent scorching, and stir more frequently during the last hour of cooking as the mixture thickens. The jam will continue to thicken as it cools.
Ingredient Substitutions
- raspberry jello: strawberry or cherry jello
- fresh figs: dried figs, rehydrated
Equipment Needed
- Heavy-bottomed pot or Dutch oven
- Food processor or potato masher
- Sterilized canning jars and lids
- Water bath canner or large stockpot
Historical Context
Fig preserves are a Louisiana tradition, with figs thriving in the hot, humid climate. Adding raspberry jello is a modern twist that became popular in the mid-20th century.