2 1/2 lbs. fresh figs (13 figs)
1/2 c. light raisins
1/2 c. lemon juice
1 (2x1/4 inch) lemon peel
7 1/2 c. sugar
1 (3 oz.) pouch (1/2 of 6 oz. pkg.) liquid fruit pectin

Wash figs; remove stem ends. Remove excess white membrane from lemon peel. Grind figs, lemon peel and raisins through food grinder using coarse blade. Measure 4 cups fruit mixture into a 8 to 10 quart Dutch oven. Add sugar and lemon juice; mix well. Bring to a full rolling boil, stirring constantly. Boil hard, uncovered, 1 minute; stir constantly. Remove from heat. Stir in fruit pectin. Skim off foam with a metal spoon. Pour into hot sterilized jars. Seal with metal lids and screwbands. Make 8 half pints.