FIG JAM

5 cups prepared figs

½ cup water

½ cup lemon juice

7½ cups sugar

1 box Sure Jell

Remove stems (peel if desired). Grind or mash fruit. Measure into 6 or 8 quart saucepot. Add lemon juice and water. Measure sugar and set aside. Stir Sure Jell into fruit. Bring to a rolling boil, stirring constantly. Add sugar all at once; return to rolling boil. Boil hard for 1 min., stirring constantly. Remove from heat. Skim foam, if necessary. Ladle into jars, leaving ¼” head space.

Process jam for 10 min. in boiling water bath. Let jam cool 12 to 24 hours before checking for seal. This makes 8 in 8 oz. jars.