6ouncesStrawberry-flavored gelatin(2 boxes, 3 ounces per box)
Place glass mason jars (without lids) in an oven-safe cake pan to heat at 300 degrees.
Heat mason jar lids in a pan on the stove at low heat (not boiling).
Place the figs (with stems and peels) in boiling water for 2 minutes. Then drain, remove stems and any bruised ends of the figs. Gently mash figs and transfer to soup pot. There is no need to remove skins.
Add lemon juice, sugar, and gelatin mix to mashed figs.
Bring mixture to a boil on the stove, and boil gently 15 - 18 minutes until thickened. Remove the preserves, mason jars, and lids from heat. Gently dry lids.
Pour preserves mixture into hot jars and wipe any excess around the rim of jar before sealing with lids (finger tight only).
Turn jars over to rest for 5 minutes. Then, flip the jars right side up again. The mason jars are sealed when the center of the lid is indented.
*Don't skip the lemon juice. It acidifies the figs, making them safe for canning. If doubling the recipe, make separate batches rather than doubling the ingredients. Refrigerate upon opening.