tag:blogger.com,1999:blog-4513088061082641688.post3236201256233396962..comments2023-09-23T10:31:06.491-05:00Comments on Kathy At 49: New Thing #3--A Fine FigKathy Ghttp://www.blogger.com/profile/10593849691667606991noreply@blogger.comBlogger1125tag:blogger.com,1999:blog-4513088061082641688.post-64681441859826728792008-01-18T13:59:00.000-06:002008-01-18T13:59:00.000-06:00Strawberry/Peach Fig JamFigs, 3 or 4 pounds depend...Strawberry/Peach Fig Jam<BR/><BR/>Figs, 3 or 4 pounds depending on size<BR/>Sugar, about a cup for each pound of fruit<BR/>2 boxes of jello, Strawberry or peach flavor, (don't use sugar free)<BR/><BR/>Wash, stem and half the figs, mix in the sugar, bearing in mind that you will be adding sweetened jello to the mixture. Place in the refrigerator overnite. <BR/><BR/>The next day pour the fruit and sugar mixture into a heavy pot, stir in the two boxes of jello, and cook over low/ medium heat until the sugar/jello is dissoved and the figs are very soft.<BR/><BR/>Ladle the mixture into 1/2 or pint canning jars, seal, and water bath can for approximately 20 minutes.<BR/><BR/>Remember: the hardest part of this recipe is not to get in a hurry when you are cooking the jam and burn the sugar. Watch it carefully!<BR/><BR/>Enjoy!Sydhttps://www.blogger.com/profile/13612351525794431206noreply@blogger.com