Very good and simply. I used it about three years ago and really enjoyed.

I put 1/2 cup of water and 3 cups of cut up figs in the blender and blended until smooth. I added sugar and apricot jello and cooked until thick...About 35 minutes. It is SO GOOD! I also made raspberry and strawberry fig preserves.

OK, so I made one recipe of this delicious jam...only had 3 half pints filled. I will probably double this next time. Tastes good, though. and very easy!

I haven't tried the preserve recipe yet but am so excited to have them. My friends keep given me figs from their trees and I don't know what to do with them and they set around and go bad. NOW I do and I can give them a jar of preserves back. How special that is!

This is the easiest fig recipe that I have ever made... tastes great... made 4 jelly jars, with a little left to eat with crackers..

Met a lady at church who says she also makes this recipe with Black Cherry and other flavors. Will Try today.

I made some today and it is wonderful.

I have used peach jello which is very good and I also used blueberry jello, but it made the preserves green color, but still very tasty made a pretty jelly for Christmas.

Just finished making 5 half pint jars, so easy, taste delicious and planning to try other flavors...

I have made these with every flavor jello there is and would not reject any of them. I use the lime with lamb when I cook it.

I have eaten these since I was small, my Granny could not get us to eat the figs, so she made these. Love them!

I made Fig-Blackberry Preserves using Blackberry Fusion Jello (a combination of Blackberry and Raspberry). Delicious.

I have made this recipe "as is" several times and it is fabulous! I have also made it with raspberry Jello and with 3 oz. of strawberry and 3 oz. of lemon. The strawberry/lemon recipe tends to be the favorite among the lucky recipients.

You can also substitute grated pears in this recipe and use orange hello and a squeeze of lemon juice plus a half teaspoon of grated lemon rind to make Pear Marmalade.