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
Dissolve jello in water.
Stir to combine all of the ingredients into a heavy saucepan.
Cook over low heat for 30 to 45 minutes.
Stir occasionally and skim the top of any foam discarding it from the jam.
Pour into sterilized jars and cover with a sterilized canning lid.
Screw on the jar ring-tops and allow the jars to sit and cool until the lids make a popping sound indicating the preserves are sealed in the jars.
Notes
- To tell when jam is cooked, place a small spoonful of juice (syrup)on a small plate, let it cool for a few seconds then run your finger through the syrup. If the juice stays apart then 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 inside the jar. Wrap a towel over the jar to protect your hands from the heat and twist it to hold the sterilized jar tightly with one hand.
- Take a ladle with the other hand and fill the jar. Ladle the hot mixture into the serialized jar filling to about an inch from the top of the jar. Take a knife and pass it between the jam and jar to release any air bubbles.
- After filling, clean the outside of the jars with a warm, wet dish towel.
