Using the following old recipe but I am substituting Splenda for the
sugar and using sugar free Jello. The jelly (or jam) molds in the
fridge a couple of weeks after opening. I am assuming the sugar might
be a preservative. Has a wonderful flavor with all kinds of jello
flavors. Any ideas on how to prevent this? Need to stay on a low sugar
diet.

Thanks,
Bruce



2 packages family size strawberry jello
3 cups sugar
8 cups ripe figs, crushed


Combine all ingredients in large heavy pan. Cook over medium heat for
20
or 30 minutes, stirring often. Pour into hot, sterile jars. Close with
preheated 2 piece lids. Process in boiling water bath for 5 minutes.
Yield
3 to 4 pints.