Instructions: Boil 4 (8-ounce) glass jam jars and their 2-part metal lids and screw tops for 5 minutes. Leave in hot water until ready to use.

Coarsely chop the figs and combine with the sugar in a heavy saucepan. Cook over medium heat for 2 to 3 minutes, stirring constantly, until the sugar is completely dissolved. Lower the heat and gradually mix in the gelatin, stirring constantly, and cook 15 minutes.

Fill the hot, sterilized jars with the jam, leaving 1/4-inch head room. Remove any air bubbles by running a knife around the inside of the jars. Wipe jar rims clean and cover with metal lids and screw bands.

Store in refrigerator or process in hot water bath 5 minutes.

This recipe yields 4 half-pints.

Yield: 4 half-pints

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.