Recipe: Fig Strawberry Jam

Before I post the recipe, I cannot say it is safe. Figs need added bottled lemon juice to raise the acidity to be high enough to safely can. They are not a high acid fruit. I do not know if the acid in the jello will make it safe enough to can. If you don't have enough acid, it could put you at a risk for botulism. I suppose you could freeze the jam.

FIG STRAWBERRY JAM

6 cups peeled ripe figs
3 cups sugar
2 pkg (3 oz each) strawberry jello

Combine all ingredients in large saucepan. Cook, stirring constantly, until thick (about 40 minutes).

Freezing recommended.

Yield: 4 to 5 Pints