Strawberry Fig Jam

3 cups mashed figs
3 cups sugar
2 (3-ounce) boxes strawberry Jell-O

Add all ingredients to a stockpot over medium-high heat. Cook, stirring very frequently, until boiling. A light foam may form across the top. There is no need to skim it off; just keep cooking and stirring. Continue to cook until the liquid begins to shine, about 20 to 25 minutes. As jam is cooking, place jar lids in a pan of hot, but not quite boiling, water. Run very hot water from the tap into the jars. (Repeat this again, just before filling jars; this heats the jars so they don’t break when filling with hot jam.) Fill jars within ¼-inch of the top with hot jam. Wipe the rim of the jar clean to ensure a good seal. Put the lid (removed from hot water and used immediately) and rings on jar and tighten. Place jars in boiling water to cover by 2 inches. Process in boiling water bath about 5 minutes. Carefully remove jars and place upside down on a towel. Once cooled, they’re ready to store. Strawberry Fig Jam will keep up to 12 months.

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Strawberry Fig Jam from:

Kentuck Back Road Restaurant Recipes

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