4 lbs. dried figs
1/2 tsp. ground cinnamon
1 c. rum
1 tbsp. grated lemon rind
3 tsp. vanilla extract
6 c. sugar
3 c. water
1 c. cream sherry
1/4 c. lemon juice

1. Check 10 1/2 pint canning jars with 2 pieces lids for any nicks or cracks. Wash in hot soapy water; rinse in hot water; leave jars in water until ready to use. Fill water bath canner 2/3 full with water. Start heating over high heat.

2. Remove stems from figs. Chop figs coarsely. Combine with sugar, cinnamon, water, rum, sherry and lemon rind and juice in a kettle. Bring to boiling; lower heat. Simmer, stirring occasionally, until mixture is thick, about 20 minutes. Remove from heat; stir in vanilla. Ladle into hot jars filling to within 1/4 inch of tops.