View Full Version : Raspberry Fig Preserve?
06-15-2008, 05:53 AM
This was on one of Paula Deen's episodes. Has anyone ever made this? I have a friend who is about to embark using sugar free jello and white splenda - if indeed anyone has made this or similar, do you think the sugar free jello and splenda will work taste-wise? My friend who watched, said she (Paula) put it in a jar and said will keep in the fridge for up to a week - she did not do the canning on the show from what I understand. This sounds really good - almost too easy:confused:.
Raspberry Fig Preserves Recipe courtesy Paula Deen, 2007
Show: Paula's Home Cooking
Episode: Tea Time
3 cups ripe figs, mashed
3 cups sugar
2 (3-ounce) packages raspberry gelatin
Mix all ingredients together in saucepan and cook 4 minutes at rolling boil. Stir frequently. Skim with a strainer. Pour into sterilized jars; seal.
06-15-2008, 06:13 AM
I've eaten the strawberry version of this, made with strawberry jello. It has been so long ago that I don't remember what it was like, but lots of people in Louisiana make it. We have so many fig trees that we have to do something besides the traditional fig preserves. In my opinion, traditional fig preserves are very hard to beat!
I have never tried any kind of fruit preserve made with Splenda.
ETA: The people I know who make the Strawberry Fig Preserves seal the jars and process them, and keep them for a year at least.
06-15-2008, 06:19 AM
there is no reason on earth that anything made with those ingredients will go bad in a week-- eat it till it is visibly spoiled!
My grandmother used to make that strawberry version with the figs from her back yard -- my earliest memories of canning. :)
Tastewise you will be fine. What may or may not work will be the thickening. Jam relies on the pectin actring with sugar and acid to thicken. If it doesn't work, you might add some pectin that is intended for sugar free jams. They do not keep as long as the sugary ones in my experience -- you see them a lot as freezer jams so they aren't heat processed and can store longer.
06-16-2008, 05:00 PM
I was starting to respond when I looked at the recipe - 3 cups figs to 3 cups sugar.....so I checked Paula Deen's recipe and that is what it calls for. 3 cups of figs mashed is not that much.
This is my recipe which I used for years when we had figs and it was always good.
3 c. figs (chopped or mashed)
1 1/2 c. sugar
1/4 c. lemon juice (optional)
1 large pkg. raspberry or strawberry jello
Put all ingredients in large pot. Bring to a boil and boil for 5 minutes. Pour into scalded jars and seal.
I usually doubled the recipe. The lemon juice was not absolutely necessary.
I dont know about Splenda or sugar free jello, but I do think that is too much sugar.
06-16-2008, 05:05 PM
Well that is much better - 3 cups of sugar
:eek: - but very typical of Paula. Thanks so much for posting your recipe. I don't believe that we get 'large' jello here, I suppose 2 small will do. I actually do not like Splenda, so this amount of sugar is not out of sight.
Do you also go through the canning method?
06-16-2008, 09:46 PM
Two small jellos would be fine.
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