Dear Lisa: I hope you can help me find an old recipe I clipped from a newspaper for fig preserves made with Jello. It is a really easy recipe and I remember that you can use any flavor of Jello. Thanks so much for your help. -- Virginia T.
Dear Virginia: This recipe has been popular for decades. The preserves can be refrigerated after putting into jars, or processed for extended storage. Peel the figs before mashing if you prefer lighter preserves.
Fig Jell-O Preserves
3 cups mashed figs (about 20 medium)
1 (6-ounce) package apricot, strawberry or other favorite flavor gelatin
3 cups sugar
2 tablespoons fresh lemon juice
Thoroughly mix figs, gelatin, sugar and lemon juice in large, heavy saucepan. Bring to a boil over medium heat and continue boiling 3 minutes, stirring occasionally.
Pour quickly into hot, sterilized jars, wipe tops with a clean cloth, run a knife blade around the edge to release any air bubbles and seal at once.
Makes 4 1/3 cups or about 5 (8-ounce) jars.
For extended storage, freeze or process in boiling water bath about 5 minutes for half pints. Water should cover jar tops 1-2 inches. Start timing when water returns to a full boil after hot jars are lowered into the boiling water.
Remove from water and set on counter to cool.
• Lisa Fritz, a longtime Bryan food and nutrition educator, answers readers' questions about food, cooking and recipes. Her email address is firstname.lastname@example.org.