Rosemary Fig Jam

3 cups mashed, ripe figs
3 cups sugar
1 small box blackberry Jell-O
Fresh rosemary leaves (don't use dried)

Mix all ingredients well (Do not double recipe) .  Bring to a boil.  Cool 4 minutes at a rolling boil.  Stir frequently.  Skim and pour into sterilized jars.  Seal.  Makes 3-4 pints.  Great on cream scones!

Cream Scones
 
2 cups flour
2 teaspoons baking powder
1 tablespoon sugar
½ teaspoon salt
4 tablespoons chilled butter
2 eggs, beaten
½ cup cream

Mix together flour, baking powder, sugar, and salt.  Work in chilled butter then stir in eggs and cream until blended.  On a floured board, work the dough gently into a ball.  Pat out into a circle and cut into wedges.  Bake at 425( F for about 15 minutes, until lightly browned.  Serve warm with butter, jam and hot tea.
(You may use milk instead of cream, but they won’t be as delicious!)