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Strawberry Figgy Jam Recipe

3 c. fresh, peeled figs (mashed slightly)
2 c. sugar
2 (3 oz.) pkg. strawberry Jello
1/2 c. water
1/2 slice lemon
5 (8 oz.) jars

Place figs in large pot ready for cooking. Pour boiling water over mashed up figs. Let stand 15 minutes. Mash figs, add sugar and bring to rolling boil. Squeeze in your 1/2
slice of lemon slice into the mixture and toss in the actual lemon slice.

Cook on medium heat for about 45 minutes. This will thicken and cook down a lot. After 20 minutes of cooking time, really begin to take notice of the amount you have in your pot. Don't allow it to reduced down too much or get way too thick. After cooking for the 45 minutes, remove pan from heat. Remove the lemon slice and discard it. Stir in your jello and mix thoroughly.

Pour into sterilized hot jars, leaving between 1/4 and 1/2-inch head space. Process in water bath 10 to 15 minutes, depending on the size jars you have used.

*You can opt to add all the ingredients at one time and cook everything at one time, including the jello. When you do this, you will only cook the mixture for 20 minutes, then after removing the lemon slice, place jam in your jars and seal or process. I always process mine no matter which method I use when do the cooking. I just
feel better about storing processed jams and jellies. At least when I know I will not be using them for several months.
Tona in Bama

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