3 c. crushed figs
3 c. sugar
2 (3 oz.) pkg. strawberry gelatin
1/4 c. water

Add figs to water and cook about 20 minutes. Remove from heat. Combine sugar and gelatin; add to figs. Boil for 3 minutes. Spoon into sterilized jars. Two quarts of figs yields 6 pints of preserves. This recipe makes 3 pints.