5 c. figs, do not peel
1 1/2 c. lemon juice
9 c. sugar
1 env. pectin

Wash fruit, cut in half. Cover with water. Bring to boil and cook until tender - drain in colander lined with cheesecloth. Reserve fruit for jam and bring 4 cups liquid from figs to boil with 1 1/2 cups lemon juice and pectin.

When boiling good, add sugar - stir constantly. Bring to boil again and boil 1 minute. Pour up in sterile jars, cover with paraffin.