12 cups mashed figs
12 jalapeno peppers
6 boxes strawberry Jello
6 cups sugar
1/2 cup lemon juice

Place 12 cups mashed figs in blender, then cut up jalapeno and add to blender. (Leave in seeds if you like it hot.) Add more peppers if you want it really hot.

Blend until peppers are finely chopped. Put in large heavy pan, add all other ingredients and stir until well mixed. Place on medium high heat until starts to bubble, stirring often to keep from sticking.

Once bubbles start, reduce heat and cook for 45 minutes, continue stirring. This will scorch if pan is not heavy and thick. I use my pressure canner without the lid.

Have jars and rings sterilized, flats in boiling water. Place preserves in jars and seal. Keep everything very hot until all of the preserves are used up.

This is very good served on crackers with cream cheese. I also use it as a glaze on pork loins or hams. My children love to eat this with fried pork chops and biscuits.

I have made this many times. It is very attractive in jars and makes great gifts.

Submitted by: BRENDA ROBERSON