Strawberry Figs Recipes

STRAWBERRY FIG JAM

Steps:

• Heat the oven to 200°F. Wash and rinse 4, 1-cup canning jars and their lids. Set the jars and lids on a small paper-towel lined sheet pan and transfer to the oven to stay hot.
• Add the sliced fruit to the bowl of a food processor and pulse to chop. Tip the chopped fruit into a 2 or 4 qt saucepan and stir in the lemon juice.
• In a small dish, combine the pectin and 1/4 cup of the sugar, mixing well, then stir into the chopped fruit.
• Adjust the heat under the saucepan to medium-high and bring the mixture to a full, rolling boil while constantly stirring for about 10 minutes.
• Stir in the remaining sugar and the butter. Bring the mixture back to a full, rolling boil for exactly 1 minute while stirring.
• Remove the saucepan from the heat and skim off any foam that may have accumulated on top. Ladle the jam into the hot jars.
• If you want to store the jam in the pantry, follow these instructions on how to process jam. Otherwise, store the jam in the fridge for three months or the freezer for six months.

STRAWBERRY FIG PRESERVE

Steps:

• Heat figs, sugar, and strawberry gelatin together in a saucepan over medium-high heat; bring to a rolling boil. Cook fig mixture, stirring frequently, for 4 minutes; remove from heat.
• Sterilize jars and lids in boiling water for at least 5 minutes. Pour hot fig mixture into hot, sterilized jars, filling to within 1/2 inch of the top. Run a knife or 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.
• Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for 15 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.

STRAWBERRY FIGS

Steps:

• 1. In large heavy stock pot, add mix sugar and jello until the color of pink. Cook on medium heat until sugar and jello is fully melted, stirring occassionaly
• 2. Peel figs or puree' them, remove stems from strawberries (may be sliced in halves or pureed). I like mine with chunks of fruit however my son prefers a smoother consistancy.
• 3. Once the sugar is fully melted, add figs and strawberries, cook on medium heat until it starts to foam and bubble. Cook for an additional 10 minutes and remove from heat.
• 4. Once cooled place mixture into the ball jars filling to the top.
• 5. In a large pot boil water and place the sealed jars into the water as to seal the jars. Remove and let cool.
• 6. Store in a cool pantry will keep for a year. Share with family and friends ( I normally use the small jars to give to neighbors, family, and friends.
• 7. This jelly is very versitle it can be served over icecream, peanutbutter sandwich, hot biscuits, buttered toast, filling for a cake, or a donut filling.

FIG AND STRAWBERRY TART

Steps:

• Make the crust: Pulse flour, granulated sugar, and 1/2 teaspoon salt in a food processor until combined. Add butter, and pulse until mixture resembles coarse crumbs with some larger pieces remaining, about 10 seconds.
• Drizzle 1/4 cup ice water evenly over mixture. Pulse until mixture just begins to hold together (it should not be wet or sticky). If dough is too dry, add more water, 1 tablespoon at a time, and pulse. Press dough into a disk, and wrap in plastic. Refrigerate until firm, about 1 hour or overnight.
• Roll dough to a 14-inch circle (1/8 inch thick) on a floured surface. Fit dough into bottom and up sides of a 10-inch fluted round tart pan with a removable bottom. Trim excess dough flush with edges of pan using a knife. Refrigerate until firm, about 1 hour.
• Preheat oven to 350 degrees. Prick bottom of tart shell all over with a fork, and fill with pie weights or dried beans. Bake for 30 minutes. Remove weights, and bake until set, about 5 minutes more. Let cool. Leave oven on.
• Make the filling: Pulse hazelnuts in a food processor until finely chopped. Add sugars, zest, and 1/4 teaspoon salt; pulse to combine. Add butter, Armagnac, eggs, and vanilla; pulse until mixture is almost smooth.
• Spread filling evenly into tart shell. Top with figs and strawberries. Bake for 30 minutes. Reduce oven temperature to 325 degrees; bake until set and dark brown on top, about 1 hour more. Garnish with whipped cream.

STRAWBERRY FIG PRESERVES

Steps:

• Combine the figs, sugar and jell-o in a dutch oven.
• Bring to a slow boil over medium to medium-high heat.
• Reduce heat and simmer for 10 minutes.
• Stir constantly to prevent sticking and burning.
• Put in sterlized jars and seal.

STRAWBERRY FIGS

Steps:

• Bring all ingredients to a boil and boil for 3 minutes.
• Stir constantly.
• Put in jars and heat seal.
• Turn upside down for 5 minutes and then sit upright or process with a 5 minute hot water bath to seal.
• Allow to cool before removing rings.