Ingredients
3 to 5 pounds figs
¼ cup fresh lemon juice
Zest from lemon
½ cup water
½ teaspoon cinnamon
7 cups sugar
1 packet pectin (I use sure jell)
Preparation
Wash the figs and cut off stem and bottom. Peel any with blemished skin. Chop and, using a large, heavy pot, add water, lemon, zest, cinnamon, and half the sugar mixed with the pectin. Stir until sugar is dissolved and use a potato masher to mash the figs. Turn up the heat and bring to a boil. Keep stirring until at a hard boil that cannot be stirred down. Add remaining sugar immediately and stir until you reach a second hard boil. Boil for 1 minute and remove from heat. Skim the foam at the top and ladle into sterilized half pint jars leaving ¼ inch headspace. Adjust caps and rings and process with 2" water covering tops for 10 minutes.
