Now I have my mother-in-law and all of her friends at Lake Tansi, Holiday Out campsite in Crossville, TN hooked on this jam. 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. and isn’t it rewarding? . Your recipe is the closest I can find to the one she gave to us at least 25 years ago. how special is that? The baking soda kills any bugs that the eye missed plus (according to Grandma Orr) it makes the figs a little sweeter. Jim, Oh, please don’t be mad at me, Jim! BW, im soooo excited ive always been told ur not a true southern woman till u can can something…..so here i am a first timer…ur instructions were very easy to follow and now im not just feeding the birds my figs cant wait to get some more tomorow, Well then, Deb, let me be the first to welcome you to the Bayou Woman Canning Club! Thank you so much for the trip down memory lane and the wonderful recipe….they turned out just like Grandma’s! Hey Jenny from Arkansas and welcome to the bayou! Then I decided to look at canning them and found this recipe! Thanks for the great, easy recipe and great instructions! Thank you so much…..we will never do jam the old way again. This has always been my favorite recipe. BL Alabama, Hi Becky and welcome to this bayou blog! In fact after talking with other folks it is really nothing new using frozen figs. A happy medium! Shhhh, nobody has to know! . The rasberry flavor is dominant. BW. I’ll let y’all know. Sorry I didn’t see this last night, but I went to bed kinda early. Boiled crawfish? But 4 minutes is not overcooked for this recipe. Thanks so much for leaving a comment and for trying the recipe. We do lots of fun things here at Bayou Woman, and I’d like to invite you to become a regular reader and you might win a gift from Community Coffee of Louisiana. The figs were really sweet, This all sounds great! I always freeze them until I’m ready to deal with them- so I’ve had them in the freezer for about two weeks. I can’t wait to try this recipe. Bring to the boil, and … Stir and cook on medium/high heat until boiling. BW. At least this means your using them and I’m sure your family appreciates it when they are eating. Come back any time. It is the wonderful sound of success. Wendy Wilson Billiot. MIne turned out to be really thick and hardened like candy. Mmmmmm goood. Thanks for your kindness in coming back by to leave a comment! Made the fig with strawberry jello.. I’m going to make a batch of the strawberry fig preserves and I’m going to try the raspberry fig preserves(hubby loves raspberry). Would love to make a batch for my diabetic sister. I did not know what to do with the figs, so I went on line and found your recipe and I am so pleased. Should I go ahead and cook the recipe and put it in the fridge, or just put the mashed figs in the fridge, or freeze them? Maybe he still thought they were too big! I’m so excited to taste these tomorrow. I’m so glad you found this blog, too, and I hope you do have some free time to do some reading here! BW. STRAWBERRY FIG PRESERVES Boil figs, sugar and water for 30 minutes. My wonderful Mom made this back in early 70’s and is now in Heaven. My tree makes a large purple fig and puts on very big figs that ripen about a month before the more normal size does. I’m really getting tired of figs! Added no jello to this one. I just went and checked the tree, thinking I could make one batch of whole fig preserves, but the trip is STRIPPED BARE. Will the jam turn out ok, They might be runny because of too much water or not cooking them down long enough. You’ll know better next time around, right? Boiling sugar and water into a syrup requires a lot of watching and stirring. BW. Can’t tell you the number of people I’ve sent to this website. What a GORGEOUS tree! I mean not one fig left.! My grandmother used to take me in her pantry and show off all her canning — how I wish she were here to see mine! We went to celebrate July 4th at my mom’s along the coast of Texas and her fig trees were full! I sure hope you can answer soon as I’m proceeding ahead with doing this very thing. ricotta, … I did cut back on the sugar to 2 cups and used suger free jello. To quote Yogi, tomorrow will be “Deja Vu, all over again”. I made the strawberry fig preserves last night and they turned out great. So glad you found it and that you and kids enjoyed it!!! They have used Peach Jello as well as the Strawberry and Raspberry Jello. 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. Can I take the fig preserves out of the jars, mash them, put them on the stove and add Strawberry Jello, cook them down, and have them turn out like the ones done from scratch? How many jars are we talking about? This is my first try at making this jam…Sounds yummy. Thanks! If you can depress it with your finger, then it did not seal. I really enjoyed the comments section. Not thick enough, cook a while longer and try again. Husband said best he has ever tasted…. Add 3 boxes strawberry Jello and 1 box Sur-Jell. Give away for Christmas presents. I never thought to experiment with anything else since this is how I learned and it’s always worked well for me! You are very welcome for the pictorial directions. Oh wait, I can go do a google check for myself, lol!!! Thanks for the recipe for the strawberry and the plain old fig preserves. I tried this and they turned out great. Finally, I found some in the supermarket- $6 a pound!!!! I think I can safely say there is no connection between using Jell-O and botulism. If a jar doesn’t seal, what do I do next? BW. Thanks for stopping by and come back any time. Make fig jam or fresh fig preserves so you can enjoy the flavor of fresh figs all year long. I am so pleased that I could do this but it’s only because of your easy directions and pictures. I never got the opportunity to learn. I had some strawberries still in the garden so tossed them in with the figs. What I fear, Sandra, is that you will end up with a gooey sticky mess. Peach? Criminy…. My problem is we don’t measure anything in cups here. It’s mighty nice of you to say so!!! I picked 2 more gallons this afternoon and THERE’S STILL MORE! Perfect! Fig trees produce two and sometimes three harvests each year; Fig trees can live and bear fruit for 80 to 100 years; Figs are self-fruitful, so you need only one plant to produce fruit. Thank you for taking the time to share your story. I am excited to get it going!! Well, you better make one batch of each! It’s just too much hard work to waste. So glad I found your page!!! BW, Last Friday night eight of us brought our figs together to follow the Bayou Woman recipe we printed out. Bayou Woman. BW, http://www.splenda.com/page.jhtml?id=splenda/faqs/everydayemails.inc#1, I’ve never attempted to make jelly or jams, my grandmother always did all the canning and preserving the garden. I have made these with every flavor jello there is and would not reject any of them. Fold edges under, and crimp, if desired. Our most trusted Strawberry Fig Preserves recipes. I am no expert on this and if you have time, scroll through previous comments and look for others who have tried reducing sugar. Dang I hate being stuck up here in the cornfields. I think they’ll be ok. BW. I could not believe they would be so tasty..i may just keep on as long as the fig tree does. What I CAN say, however, is that someone’s jars didn’t seal one year and it happened to be a Jell-O recipe, so they’re blaming it on the Jell-O. Just like inside of raw eggplant. ( oh, and I will be looking to plant some fig trees for the future!). Neighbor just said boil figs sugar and jello and put into jars. I’m not sure. Well, you can keep the preserves in the frig. This takes about 20-25 minutes. Thanks for sharing this!! Hi Dena and welcome to the bayou and then back to your south Texas home. (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.) STRAWBERRY JELLO FIG PRESERVES. Heat Index was 115 for a bit today here. I have one basket in my big upright that is blackberries, blueberries, strawberries, mangos & peaches. Sounds like a “Jam Session” to me… http://youtu.be/K81UC-IAcpE. Oh, Susan, your comment really blesses me. BW. Hi! Look closely, and you will see it. When you're ready to make the jam, prepare a small boiling water bath canner and three half pint jars. Sad. Whoever it was, I hope they get sick from eating stolen figs. It’s worth a one-time try, though. Hope you love the recipe! It is super yummy and easy.. Today it is hand-made jewelry from gar scales harvested by my neighbor. I think you have to get some Sure Jell to use along with it s the sugar helps the fruit to “gel”. So, come on down the bayou with us, cher! I’ve been making this recipe for a long time. I always hated the grey looking over sweet stuff my Dad’s mom made, so I always said I hate figs. I ended up with the 1st set jam I have ever made! BW. Gradually stir on contents of pectin package. Thank you for the easy recipe. If you open a jar that doesn’t pop, please check for mold before eating. Bayou Woman on Radio: That probably has a lot to do with why we have so much juice. I wonder what type of fig is it that you get two distinct crops? Well, Gwen, there is a post with a pic of some beautiful, tasty biscuits, but I have a confession to make. 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 wasn’t sure if I could more than double the recipe; how big can you go? She was and still is a very precious part of my heart. Thanks for the recipe. Gave some to my son in law…..said it was great but strawberries were too big. If Termite hasn’t solved the bird problem, send them my way. Cut into quarters, leave the skin on - it's full of goodness! I’m tired just reading about all your canning experiences. It turned out well- I used Orange Jello, 2 tsp of cinnamon and 1 tsp of nutmeg. Seriously, though, Denise, I’m glad you like the recipe enough to come back and share that with us! Thanks for blessing me with this memory. Pour hot fig mixture into hot, sterilized … She always made enough to supply everyone. Go ahead and cook away! We typically rinse them in a sink with a little baking soda to kill any tiny bugs. I can quite a bit but didn’t know this recipe!! I’m just so happy to have it now. Well, I guess our jar funnels look exactly like then, don’t they? That sounds very interesting. Spread figs in an even layer in piecrust. Long before I was born? Bw I made your old fashioned fig preserves last year and also the blackberry fusion ones this year. I guess it was a good thing. So, never fear. Until it looks a deep, gorgeous shade of red like this. I’m glad you like the site and thanks for taking your time to leave a comment. I was wondering, if they are still runny after they are cooled down do you think that they can be recooked and canned again? Who knows? I am quite proud of my sefl heeeehhheee, HI Stacie! I have also made it with raspberry Jello and with 3 oz. It’s only 3 cups of figs you might waste! Hello again BW,love that name. Thanks for your website it is really interesting and I love your humor. I just did 24 1/2 pint jars of strawberry and some of blackberry/rasberry (YUMMY!) Using a potato masher, mash the strawberries well. Honestly? Remember when you are cooking sugar, it is the base for candy making, so it can be cooked to many stages. You might have to combine both of my recipes in order to do this. What state are you in? And I’m going to try these this year. Your words are music to my soul about creating a sweet taste of home to share with family and friends. Like all the other responses, Thank you for your wonderful recipe with detail instructions and pictures! — in your neck of the woods, Des Allemands, Louisiana, Hi neighbor! I am trying to find interesting recipes to make tasty treats out of our figs. Thanks for the pictures!! You are most welcome, Tama, and I hope it goes well for you. It’s my favorite of all the jam recipes I’ve tried. 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