Pick fresh figs. Figs are ready to eat when they are brown. I picked both figs that were brown and ready to use right away and some that were half green and half brown since I have get my figs from someone else. Figs are very sticky so bring some wipes with you if you are at a location with no water, like I was.
Prepare jelly glasses and lids for canning
Sort out your figs.
Wash your very sticky figs and cut off ends and put them in the pot. I am not sure if you need to cut the bottom, I just do. Make sure you use a big pot. I make sure I use one that has twice the space. Make sure you leave enough room so you can smash your fruit with a potato masher and not burn your hands from the fig lava.
In covered saucepan, cook fruit and lemon juice over medium to high heat until fruit is soft and boiling
Smash figs with potato masher until desired consistancy. I like mine slightly chunky.
Stir in pectin and heat to a rolling boil, stirring constantly.
Add 1 small box of strawberry jello, boil and stir 1 minute
Remove from heat; immediately skim off foam.
Fill glasses, seal and store...or you can store covered in the refrigerator no longer than 2 months.