Merry Christmas Friends,
It's our pleasure to continue the 25 Days of Christmas feature for you, our good friends. December 1st through December 25th you can visit our blog for helpful, money-saving ideas to decorate your space for the holidays. It's just a little something to show our appreciation for your continued support of Interior Design eBlog.
Jars of homemade jam make a memorable gift when embellished with fabric, ribbon and glittering faux flowers, leaves and fruit. No time to make jam, use candy, cookie balls or the favorite treat that would make it the perfect gift for your employees or co-workers. Recycle unused decorations from years past for a personal gift at an incredibly inexpensive price. Happy jamming!
Enjoy and share this Raspberry Fig Preserves recipe courtesy of Paula Deen.
Ingredients:
3 cup ripe figs, mashed
3 cup sugar
2 (3-ounce) packages raspberry gelatin
Directions
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 degree F oven for 25 minutes. Or, boil the jars and lids in a large saucepan, covered with water, for 15 minutes.
Use tongs when handling the hot sterilized jars, to move them from either boiling water or the oven. Be sure the tongs are sterilized too, by dipping the ends in boiling water for a few minutes.
As a rule, hot preserves go into hot jars and cold preserves go into cold jars. All items used in the process of making jams, jellies, and preserves must be clean. This includes any towels used, and especially your hands.
After the jars are sterilized, you can preserve the food. It is important to follow any canning and processing instructions included in the recipe and refer to USDA guidelines about the sterilization of canned products.
Servings: 8 (1/2 pint) jars
Prep Time: 5 minutes
Cook Time: 25 min
Difficulty: Easy
Check back for more holiday ideas and enjoy the gift giving ideas with family and friends.
Wishing you all the timeless treasures of the season; the warmth of home, the love of family and the company of good friends.
Merry Christmas and Happy New Year!
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Live well,
Yvonne
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