Ingredients
Units
Scale
- 4 small boxes of strawberry jello
- 1/2 cup boiling water
- 7 cups fresh figs, peeled
- 6 cups of sugar
- pinch of salt
Instructions
- Sterilize the canning jars in the dishwasher or a pot of boiling water.
- Stir jello in boiling water in a medium bowl until melted.
- Place figs and the rest of the ingredients in a thick, large pot.
- Cook over medium heat until it comes to a full rolling boil, then lower the heat to a slow boil and cook for 30 to 45 minutes, stirring occasionally.
- Skim the top of any foam, discarding it from the jam.
- Pour hot preserves into hot sterilized canning jars, leaving an inch of head space at the top. If there are any air bubbles, use a thin spatula or butter knife to release them from the sides of the jar.
- Boil the canning lids and the screw-on lids to sterilize.
- Wipe the rims of the jars with a dampened paper towel, then cover the tops with the sterilized lids and screw on the jar ringtops.
- After the rings are screwed onto the hot sterilized jars, the tops begin popping as they cool. This means the center of the lid is pulled into the jar, ensuring the jam is preserved.
Notes
- To tell when the jam is cooked, place a small spoonful of the juice (syrup) on a small plate, let it cool for a few seconds, and run your finger through the syrup. If the juice stays apart, it is finished cooking. If the juice runs back together, continue cooking.
- To fill the jars, use a funnel. If you don't have one, cut the bottom of a plastic cup and place it inside the jar. Wrap a towel over the jar to protect your hands from the heat, twisting it to hold the sterilized jar tightly with one hand.
- With the other hand, take a ladle and fill the jar. Ladle the hot mixture into the serialized jar, filling it to about an inch from the top. Pass a knife between the jam and jar to release any air bubbles.
- After filling, clean the outside of the jars with a warm, wet dish towel.
- If the jars aren't sealed, give them a hot water bath or refrigerate them.
