Wash figs; remove stem ends.
Remove excess white from lemon peel.
Grind figs, lemon peel, and raisins through food chopper; use coarse blade.
Measure 4 cups fruit mixture into 8- to 10-quart Dutch oven.
Add sugar and lemon juice; mix well.
Bring to full rolling boil.
Boil hard, uncovered, 1 minute; stir constantly.
Remove from heat.
Stir in pectin.
Skim off foam.
Pour into hot, sterilized pint jars or glasses.