Paula Deen Raspberry Fig Preserves

Paula Deen Raspberry Fig Preserves are a sweet, jammy spread made with ripe mashed figs, sugar and raspberry gelatin that comes together in 10 minutes. They're an easy homemade jam recipe for Sunday dinner, holiday table gifts or church supper biscuits, and a no-pectin shortcut.

Keep the pot at a full rolling boil for the whole 4 minutes, stirring often so the sugar and gelatin melt evenly. Pull it early and the preserves stay runny instead of setting up on the spoon.

Paula skips the pectin and lets raspberry gelatin do the setting, which also adds a bright berry flavor that plain fig jam doesn't have. Skimming the foam off the top before you jar it keeps the finished preserves clear and glossy.

Paula Deen Raspberry Fig Preserves

0.0 from 0 votes

Course: BreakfastCuisine: American, SouthernDifficulty: Easy

Servings

20

servings

Prep time

5

minutes

Cooking time

5

minutes

Calories

150

kcal

Mashed ripe figs and raspberry gelatin cook down into a thick, spoonable jam with a glossy shine. Once it's skimmed and jarred hot, it sets into a sweet spread that holds up on toast, biscuits or a cheese board.

Ingredients

• 3 cups ripe figs, mashed
  

• 3 cups sugar
  

• 2 (3-oz) packages raspberry gelatin
  

Directions

• Sterilize the jars: Wash 8 half-pint jars and their lids in hot, soapy water, then rinse well. Set them open side up on a tray in a 175°F oven for 25 minutes, or boil them covered with water for 15 minutes, so they're hot when the preserves go in.
• Mash the figs: Mash 3 cups ripe figs in a bowl until they're mostly broken down. A few small chunks are fine, since they give the finished preserves some texture.
• Combine in the saucepan: Add the mashed figs, 3 cups sugar and 2 packages raspberry gelatin (3 ounces each) to a saucepan. Stir it all together so the gelatin and sugar are evenly mixed before the heat goes on.
• Boil the preserves: Bring the mixture to a rolling boil and cook for 4 minutes, stirring frequently. Keep stirring so the bottom doesn't scorch while the sugar dissolves.
• Skim the foam: Skim off any foam from the surface with a strainer. That keeps the preserves clear instead of cloudy once they set.
• Jar and seal: Pour the hot preserves into the hot sterilized jars, then seal them with the lids. Use sterilized tongs to move the jars, and follow USDA canning guidelines for any further processing.

Tools for this recipe

• Cuisinart MultiClad Pro 3-quart saucepan, Ball regular mouth mason jars, 12 pack, OXO Good Grips nylon potato masher. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use fresh figs instead of ripe ones?

Only fully ripe figs will do, since underripe ones are firm and mash into dry, bland preserves. If your figs are a little firm, let them sit on the counter another day or two until they're soft and sweet.

Can I use a different gelatin flavor?

Strawberry gelatin is the closest swap and gives a similar berry flavor. Lemon or lime would change the taste a lot, so I'd stick with a red berry flavor to match the figs.

How long do these preserves keep?

Properly sterilized and sealed jars keep well on the shelf, but the recipe doesn't give a shelf life. Once a jar is opened, keep it in the refrigerator and use it up within a few weeks.

Do I need to process the jars in a water bath?

Paula's recipe only says to pour the preserves into sterilized jars and seal them. If you want to store them on the shelf, follow USDA canning and processing guidelines, since they cover safe timing for your jar size.

Why are my preserves runny?

Usually the mixture didn't hold a full rolling boil for the whole 4 minutes, so the gelatin never got the heat it needed. Also, preserves keep thickening as they cool in the jar, so give them a day before you judge the set.