Strawberry Fig Jam
Ingredients
- 6 cups mashed/pureed fresh figs
- 6 cups granulated sugar
- 1/2 medium lemon sliced
- 4 (3 oz) boxes or 2 (6 oz) boxes strawberry jello
Step-by-Step Instructions
- Mash or puree six cups of fresh figs.
- Mix the figs, lemon slices, sugar, and strawberry jello powder in a magnalite or heavy duty pot.
- Cook slowly on medium heat until mixture starts to boil, stirring frequently to prevent sticking.
- Boil for 10 to 15 minutes, stirring constantly. The jam should thicken and become glossy.
- Pour into sterilized glass jars. Either eat the caramelized lemon slices or can them with the figs.
- Process in a hot water bath for 15 minutes to seal the jars.
- Serve on toast, hot biscuits, or spread on cream cheese as a dip with crackers.
Common Problems and Solutions
Q: Why is my jam not setting up?
A: Make sure you're using the full amount of jello powder and boiling for the full 10-15 minutes. The jello needs heat to activate properly. If it's still runny after cooling, it may not have boiled long enough.
Q: Can I use frozen figs?
A: Fresh figs work best for this recipe. Frozen figs release too much water and can make the jam too thin. If you must use frozen, thaw completely and drain excess liquid before measuring.
Tips and Techniques
The lemon slices become candied and delicious during cooking - many people love eating them straight from the jar. Stir constantly during the boiling phase to prevent scorching on the bottom of the pot.
Ingredient Substitutions
- strawberry jello: raspberry or cherry jello
- fresh figs: well-drained canned figs
Equipment Needed
- heavy-bottomed pot or magnalite pot
- potato masher or food processor
- sterilized glass canning jars
- hot water bath canner
- jar lifter and canning funnel
Historical Context
Using jello in preserves became popular in Louisiana home canning because it dramatically reduced cooking time while still creating a perfect set. This was especially valuable during hot summers when standing over a stove for hours was unbearable.
