Figs are low in pectin so adding lemon will help the jam to gel.
- 1 k g (2.2 lb) figs
- 500 g (1.10 lb) sugar
- Pared rind and juice of 1 lemon
- ½ pint (8 oz) glass jars
- Place all ingredients in a bowl and leave for 4 hours.
- Bring to a boil, then cook over low heat for 45 minutes, stirring often.
- Fill into glass jars and process in a water bath canner for 10 minutes.
- Remove jars from the canner and let stand for 12 hours.