Many times people mistake my fig preserves for strawberry or blackberry jam. It is so easy to do, and my kids love the twist on the sometimes-boring fig preserves.

Recipe Summary

30 mins
35 mins
1 hr
2 hrs 5 mins
3 1-pint jars


Original recipe yields 36 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • 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.

  • 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 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.

Cook's Note:

Some people wash their figs in baking soda water (about 2 teaspoons per 1 gallon water). My rule of thumb is: The number of cups of figs always should equal the number of cups of sugar in the recipe. I don't add water. Most fresh figs have enough water in them already.

Nutrition Facts

92 calories; protein 0.6g; carbohydrates 23.7g; fat 0.1g; sodium 19.3mg. Full Nutrition

Reviews (4)

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Most helpful positive review

Rating: 5 stars
It turned super thick for us super quick. I over cooked mine so I thinned it out with a sweet vermouth. Everyone loved this jam! Read More
4 Ratings
  • 5 star values: 4
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
It turned super thick for us super quick. I over cooked mine so I thinned it out with a sweet vermouth. Everyone loved this jam! Read More
Rating: 5 stars
This is the best fig preserves I have every made. The preserves have the flavor of the Jell-o, I made strawberry, blackberry, and raspberry. I only used 2 cups of sugar and be sure not to use sugar free Jell-O. Read More
Rating: 5 stars
It was very good! I used Splenda instead of sugar, and sugar-free jello and the recipe cooked up just fine. With 4 cups of fruit and 4 cups of sweetener, it did not, however, make 3 pints. I ended up instead with 3 8-oz jelly jars. I'll make it again, but I'll plan on making larger batches next time. Read More
Rating: 5 stars
Follow ed recipe except I used cherry jello because thats what I had on hand. Served with hot homemade biscuits. They were a big hit and loved by all! Read More