3 cups mashed figs

3 cups sugar

2 Packages ( 3 ounce each) strawberry gelatin

      Sterilize canning jars.  Wash, peel if desired, and mash or chop fine figs. I don't peel figs from my tree since they have smooth tender skin.  (Pastry blender, fork, or food processor works well on this job). Place figs, jello and sugar in large pan and bring to a boil. Lower heat and continue to boil 3 to 5 minutes, stirring often.  Pour hot preserves into hot jars, leaving ¼ inch head space.  Wipe jar rims and adjust lids.  Process 5 minutes in boiling water bath.

So Easy to Preserve, Bulletin 989. Cooperative Extension Service, the University of Georgia. Fourth Edition revised by Elizabeth Andress and Judy Harrison, 1999.

This recipe is also found in many church and community cookbooks.

Other gelatin flavors can be used to make fast lemon, orange, or raspberry flavored fig preserves.