3 cups granulated sugar
1 (6-ounce) package strawberry gelatin
4 cups water
3 cups crushed figs
In a bowl mix together the sugar and strawberry gelatin. Add the water and mix until the gelatin and sugar dissolve. Place the figs in a stockpot on medium-high heat. Pour the gelatin mixture over the figs. Mix well. Bring the mixture to a boil. Cook for 20 minutes. Pour the preserves into sterilized jars and seal.
YIELD: 2 PINTS