Instructions: Wash 8 half-pint jars; fill with hot water until needed. Prepare lids as manufacturer directs.

Wash figs. Trim off hard part of stem end. Pull off thin skin if desired. Cut figs into chunks and then mash enough fruit with 1/2 cup of water to equal 5 cups of fruit and water.

In a large pot, combine the fruit, lemon juice and pectin. Place over high heat; stirring constantly, bring to a rolling boil that cannot be stirred down.

Still stirring, add sugar. Return to a boil that cannot be stirred down, then boil for exactly 2 minutes. Remove from heat and skim off foam.

Ladle hot jam into 1 hot jar at a time, leaving 1/4 inch head space. Wipe jar rim with a clean, damp cloth. Attach lid. Fill and close remaining jars. Process

In a boiling-water canner for 10 minutes (15 minutes at 1,000 to 6,000 feet; 20 minutes above 6,000 feet).

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