Mamma K’s Fig Preserves with a Twist

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.

Placez une grille au fond d'une grande marmite et remplissez-la à moitié d'eau. Portez à ébullition et plongez-y les bocaux à l'aide d'une pince. Laissez un espace de 5 cm entre les bocaux. Si nécessaire, ajoutez de l'eau bouillante pour que le niveau d'eau dépasse d'au moins 2,5 cm le haut des bocaux. Portez l'eau à ébullition franche, couvrez la marmite et laissez stériliser pendant 10 minutes.

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.