Strawberry Fig Jam made with figs, sugar and strawberry jello. So easy and so good. This version is MJ's adaption of hundreds of similar recipes. If you want it sugar-free, please read the Kitchen Notes.
"*" See Kitchen Notes for more information or links to special ingredients.
If you want to have sealed jars to share or store in the pantry for later, sterilize 2 pints or 4 half-pint jars in a hot water bath for for 10-20 minutes depending on elevation. Leave in the hot water until the preserves are ready to pour.
For refrigerator jam, wash and rinse the jars (do not dry). Add about an inch of water to each jar and place in microwave for 1.5 minutes. Using jar grips, pour out the hot water and place jars on a clean towel until ready to pour.
Heat over medium heat, stirring until sugar and JELL-O have dissolved. Continue to heat, stirring to a full boil (a boil that can not be stirred down).
After 6-8 minutes, remove from the heat and pour into prepared jars. Wipe the rim of the jars with a clean, damp rag and top with the lid and rings. Tighten firmly.
Figs – I like using a mix of underripe, ripe and overripe figs. The underripe figs provide the chunkiness for a preserves whereas the ripe and overripe figs cook down into a jam which holds it all together. Therefore, you can use pretty much whatever is available. If you use only ripe and overripe figs, you’ll end up with more of a jam than preserves.
Smashing the figs – If you want the consistency of chunky preserves, then don’t smash too much. Smash just enough to get some soft pulp mixed in with larger pieces of figs. If you want more of a jam, then use ripe to overripe figs and smash away.
Cooking time – The amount of time depends on two factors: elevation and the consistency you want in the final product. At 5000 feet, 8 minutes yields a softer preserve/jam that spreads nicely on toast, but isn’t runny. At sea level, 6 minutes would probably do the job. For a thicker preserve/jam, cook 10 minutes. Some recipes you’ll find say to cook 4 minutes. However, I have found that, in 4 minutes, the figs don’t cook enough and the preserves are too hard.
Sugar-Free preserves - If you want a sugar-free version of these preserves, then use sugar-free jello, and stevia. Based on readers' feedback, substitute the jello and sugar with the same amounts used the the original recipe - one 6 ounce box of sugar-free jello and 2 cups stevia.
Recipe author: MJ of MJ's Kitchen