Yields approximately 2 quarts. Recipe is from Iberville Parish chapter of “Bicentennial Louisiana: Historic Sketches and Regional Recipes from the Parishes.”
3 cups mashed peeled figs
3 cups sugar
1/2 cup water
1 box strawberry Jello
1. In a large pot, combine all ingredients and cook to the consistency of jam, stirring occasionally.
2. Place mixture in hot clean, jars, wipe rim of jar and screw lid down tight.
3. Place jars in kettle and pour hot water to cover about one inch above the top. Simmer for 20 minutes.
4. Remove to draft-free place to cool.