Step 1

If you want to have sealed jars to share or store in the pantry for later, sterilize 2 pints or 4 half-pint jars in a hot water bath for for 10-20 minutes depending on elevation. Leave in the hot water until the preserves are ready to pour. For refrigerator jam, wash and rinse the jars (do not dry). Add about an inch of water to each jar and place in microwave for 1.5 minutes. Using jar grips, pour out the hot water and place jars on a clean towel until ready to pour.

Step 2

Remove the stems from the figs. Chop coarsely and transfer to a large bowl. Smash with a potato smasher to the desired consistency.*

Step 3

Add the sugar and JELL-O to the figs. Stir to combine all of the ingredients. Transfer to a 4 - 6 quart sauce pan.

Step 4

Heat over medium heat, stirring until sugar and JELL-O have dissolved. Continue to heat, stirring to a full boil (a boil that can not be stirred down).

Step 5

Stir at a full boil for 6 - 8 minutes.* Be careful, because the mixture will start to splatter and it's hot!

Step 6

After 6-8 minutes, remove from the heat and pour into prepared jars. Wipe the rim of the jars with a clean, damp rag and top with the lid and rings. Tighten firmly.

Step 7

Let sit on a cooling rack until cool. If desired, after 30-60 minutes, flip the jars over to let the fruit evenly distribute.

Step 8

*See Kitchen Notes for more information.