Raspberry Fig Preserves - Tuesday Tips

Scones, toast, bagels all need a smear. This raspberry fig preserves are just the ticket. Ingredients 3 cups ripe figs, mashed 3 cups sugar 2 (3 oz) packages raspberry gelatin Preparation Mix all ingredients together in saucepan and cook 4 minutes at rolling boil. Stir frequently. Skim with a strainer. Pour into sterilized jars; seal. Tips on Sterilizing Jars Properly-handled sterilized equipment will keep canned foods in good condition for years. Sterilizing jars is the first step of preserving foods. Sterilizing Tips: Jars should be made from glass and free of any chips or cracks. Preserving or canning jars are topped with a glass, plastic, or metal lid, which has a rubber seal. Two piece lids are best for canning, as they vacuum seal when processed. To sterilize jars, before filling with jams, pickles, or preserves, wash jars and lids with hot, soapy water. Rinse well and arrange jars and lids open sides up, without touching, on a tray. Leave in a preheated 175° oven for 25 minutes. Or, boil the jars and lids in a large saucepan, covered with water, for 15 minutes.