3 1/4 lb. ripe figs
1 tbsp. lemon juice
1/2 c. water
7 c. sugar
1 box sure jell
1 large box strawberry jello

Trim stems and finely chop figs.

Add 5 cups of the chopped figs, lemon juice and water together in an 8 quart saucepan. Add the sure jell; bring to a full boil. (One that does not stop bubbling when stirred.) Quickly add the sugar and stir for 1 full minute after the mixture has come to a rolling boil. Remove from heat, add the strawberry jello and stir it in good. Ladle into prepared jars. Wipe the jar lids and threads; cover with hot flat lids and screw bands on tightly. Invert jars for 5 minutes; turn upright and let set.

After jars have cooled, press the middle of the lid with your finger to see if they sealed. If the jam did not seal, refrigeration is necessary.

NOTE: Jam will not set well if made when humidity is high.