Raspberry Fig Preserves

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Servings: 8 (1/2 pint) jars
Prep Time: 5 minutes
Cook Time: 25 min
Difficulty: Easy

Ingredients Add to grocery list

3 cup ripe figs, mashed
3 cup sugar
2   (3-ounce) packages raspberry gelatin





Mix all ingredients together in saucepan and cook 4 minutes at rolling boil. Stir frequently. Skim with a strainer. Pour into sterilized jars; seal.

Tips on Sterilizing Jars

Properly-handled sterilized equipment will keep canned foods in good condition for years. Sterilizing jars is the first step of preserving foods.

Sterilizing Tips:

Jars should be made from glass and free of any chips or cracks. Preserving or canning jars are topped with a glass, plastic, or metal lid, which has a rubber seal. Two piece lids are best for canning, as they vacuum seal when processed.

To sterilize jars, before filling with jams, pickles, or preserves, wash jars and lids with hot, soapy water. Rinse well and arrange jars and lids open sides up, without touching, on a tray. Leave in a preheated 175 degree F oven for 25 minutes. Or, boil the jars and lids in a large saucepan, covered with water, for 15 minutes.

Use tongs when handling the hot sterilized jars, to move them from either boiling water or the oven. Be sure the tongs are sterilized too, by dipping the ends in boiling water for a few minutes.

As a rule, hot preserves go into hot jars and cold preserves go into cold jars. All items used in the process of making jams, jellies, and preserves must be clean. This includes any towels used, and especially your hands.

After the jars are sterilized, you can preserve the food. It is important to follow any canning and processing instructions included in the recipe and refer to USDA guidelines about the sterilization of canned products.

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Reader Comments:


was looking for amounts of fig, sugar etc to make fig preserves I know it is resh figs, sugar and water but i need correct amount and also how to make with strawberry jello and figs

By Lucy W. Collins on July 08, 2011


I have made strawberry fig but never raspberry fig and I will try them becasue the figs are almost ripe in my yard. I have a hard time finding the tags you label your homemade specialites with . Do you sale them are can you tell me where to order them from. Love all your products and show and emails and seeing you work with your sons. Just love you. Althea

By Althea Nance on July 06, 2011


Excellent recipe for preserving fruits . . .thank you.Getting jars clean is a piece of cake. Boil a large pot of water, put a small amount of bleach in the water, boil, dry and can. Want a tip on making sure your eggs are fresh? Put enough water - not hot not cold- in a blow 4" above the bottom of the bowl. Place an egg gently in the bowl; if it goes to the bottom and stays- its fresh; If an egg is moderately fresh, the egg will bob and turn on it's side at the bottom; If it's not good, it will float to the top. Simple huh?

By Daisy on June 30, 2011


Paula, I'm a Georgia girl out here in Kansas I watch your show every day. I plan to you your Raspberry Preserves recipe. It seems so easy to do. I might try peaches or strawberries. From one Georgia girl to another, God's Blessing's. Bev

By Beverly Moore on June 23, 2011


The recipe is fine for eating fresh, but you can't "can" this recipe. There are no generic "USDA guidelines" that allow you to can any recipe, as is implied at the bottom of this recipe. Canning and processing instructions are specific to each individual recipe. For clear, easy-to follow canning directions , based on the actual USDA and Ball Blue Book standards, see this page: http://pickyourown.org/allaboutcanning.htm#Jams

By Anonymous on November 03, 2010


Delicious. You can also change it up and make strawberry fig preserves by changing the gelatin flavor. You don't need liquid as the sugar melts and the fruit juices come out.

By Anonymous on July 28, 2010


Sounds delicious, but there is no liquid listed to boil! What and how much? Would love to make it. Please edit recipe.

By Anonymous on July 06, 2010


By Anonymous on February 04, 2010

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