The best Raspberry and strawberry jam that I have ever eaten was made with figs. Get some fresh figs, peel them and coarse mash them with a potato masher , enough to get 3 cups. Plaec them in a dutch oven and add 3 cups of sugar, mix well. (The sugar will create enough water from the figs) bring the sugar and figs to a boil and add 1 family sized/or/2 small boxes of raspberry or strawberry jello powder (straight from the box) then bring to a full boil, for 3 to 5 minutes (stirring constantly to prevent burning) remove from heat and pack in your sterlized jars, put the lids on and invert the jars so the hot contents is on the lid. set the jars upright in about 10 minutes and let them rest and they will seal. Let the jam season for at least 2 to 3 weeks. You will not be able to taste the difference between the figs and the real fruit. Note: I have used this home recipe for years and it beats the commercial brand by a mile......Ray


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Purchase a box of Sure Jel Pectin from any grocery store and you will get a list of various recipes in every box. You can use the pectin in the first batch of jelly/jam that you make.

The nutritional information and sugar content isa usually listed with each recipe ( it was the last time I bought it)

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Submitted 6/13/05.
Source: Sure Jel Pectin
Submitted By: Ray