A process of producing Tibig Fruit Jelly from Tibig (Ficus nota) fruits comprising the steps of: preparing the ingredients by gathering, cleaning and washing the ripe Tibig fruits thoroughly paring and soaking the fig fruit in tap water cutting into two and removing the seeds washing the sliced fig fruit in tap water to remove the remaining seeds weighing 3 kg of washed Tibig fruit boiling the said 3 kg of Tibig fruits in 3 liters of tap water for 40 minutes straining the mixture separating the pulp from the Tibig fruit extract mixing 3/4 cup of white sugar to every 1 cup of Tibig extract cooking said mixture in a moderate fire for 1 hour or until said mixture reaches jelly consistency stirring constantly during the cooking process and skimming-off scum pouring said mixture while hot into sterilized bottle jars of desired size sealing containers immediately and storing in cool dry place.
