Fig Lemon Jam
|Figs||2 1⁄2 Pound (13 Figs)|
|Lemon peel strip||1 (One 2 X 1/4 Inch)|
|Light raisins||1⁄2 Cup (8 tbs)|
|Sugar||7 1⁄2 Cup (120 tbs)|
|Lemon juice||1⁄2 Cup (8 tbs)|
|Liquid fruit pectin||3 Ounce (Half Of A 6 Ounce Bottle)|
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.