Mamma Ks Feigenkonfitüre mit dem gewissen Etwas

Mix figs, sugar, lemon slices, and strawberry gelatin in a large pot. Let stand for 1 hour. Bring to a boil and cook over medium heat, stirring often to prevent burning, until foam has disappeared and the preserves are thickened, 25 to 40 minutes.

Sterilize jars and lids in boiling water for at least 5 minutes. Pack the fig preserves into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.

Einen Einsatz in einen großen Topf stellen und diesen halb mit Wasser füllen. Zum Kochen bringen und die Gläser mithilfe eines Halters in das kochende Wasser stellen. Zwischen den Gläsern 5 cm Abstand lassen. Bei Bedarf kochendes Wasser nachgießen, bis der Wasserstand mindestens 2,5 cm über den Glasrändern liegt. Das Wasser erneut sprudelnd kochen lassen, den Topf abdecken und die Gläser 10 Minuten lang einkochen.

Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area, and wait at least 2 days before opening.