Categories: conserves, jam, jelly, marmalade, preserves

Ingredients

• 6 quarts firm but ripe figs
• 6 quarts boiling water
• 6 1/2 cups granulated sugar
• 4 quarts cool water
• 2 lemons, sliced and seeds removed as much as possible

Directions

1. Gently wash figs and remove stems.
2. To peel, an optional process, cover with the 6-quarts boiling water and let stand 5 minutes. Drain, rinse in cold water and pull off skins, if desired.
3. In a large kettle over high heat, mix sugar and the 4 quarts cool water. Bring to a boil and continue boiling until sugar is dissolved, stirring occasionally.
4. Add figs and lemon slices and cook until translucent, 1 1/2 to 2 hours. If syrup becomes too thick before figs are done, add 1/2 cup boiling water. Let stand to plump up.
5. Pack figs into sterilized jars. Adjust lids, and process in a simmering hot water bath for 15 minutes.

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