Hi, group!

I recently got the idea to probably try my hand at making some kind of fruit
spread. However, never having done that before - I'm a bachelor living by
myself - I need to learn how.

Now, I'm somewhat familiar with the differences between:

--Preserves: the whole fruit, or pieces thereof, in pectin and sugar.

--Jam: usually pieces of fruit, again preserved in a pectin-sugar
concoction.

--Jelly: usually the juice of a fruit, mixed with pectin and sugar. (Don't
get me started on some off-brand jellies that are little more than a fruit
juice mixed with pectin.)

(Note: If I'm wrong, please correct me. I'd appreciate it.)

In general, how would one go about making each of the above three? If you
can share advice, I'd welcome it. If you can point me to a specific
resource, I'd appreciate that, too.

On a related note, does anyone know, or has tried, making some kind of jam,
jelly or preserve out of fresh figs?

Before I go...I was chatting with an acquaintence of mine who's a dietitian,
and I suggested not only a fig spread - he loves figs - but I got to joking
around with making a "coffee jelly," which he suggested I might be onto
something. ("Tea jelly," anyone?) Heck, a coffee jelly would be great;
spread it on your toast, and you can skip drinking a cup of joe!

TIA

Dieter Zakas