Homemade fig and strawberry Jell-O jam makes a unique present
Canning is a way of preserving food when it is at its most abundant. Before the advent of refrigerators, people canned perishables so that they could eat their favorite foods all year long. Today we typically can food to give homemade presents and as a hobby. One down side to canning is the expense of pectin, the thickener in jams and jellies. Canning fig jam with strawberry Jell-O is an inexpensive alternative to pectin and it tastes superb.
Instructions
1. Prepare the figs by washing them and cutting off the ends. Then mash them with a potato masher in the pot they are going to be cooked in. Boil the figs with the lemon, sugar and the Jell-O mix for 20 to 25 minutes.
2. Bring a large pot of water to boil. Using the jar grabber, place the jars, lids and metal rings in the boiling water. Lids and rings can be put in a separate pot if desired. Jars need to be as close to boiling hot as possible for a good seal.
3. When jam mixture is jelled, pull the first jar from the boiling water and place the canning filter over the opening. Take a large spoon and spoon the jam into the filler until the jar is full. Remove the funnel and wipe the rim of the jar. Next, add the lid and metal band. Immerse in the boiling water for 15 minutes. Repeat with the other six jars.
4. Pull the jars from the boiling water and place them upside down on the dish towel to cool for 10 minutes. The boiling jam will help complete the seal. When the seal is complete, the lid will make a popping sound and the jam is ready to store.
Tags: , boiling water place, from boiling, from boiling water, , strawberry Jell-O,