2 qts. figs
4 c. sugar

Select very ripe fig; wash and drain. Stem and peel. To every gallon of peeled figs, add 2 quarts of sugar. Mash and cook to a jelly-like consistency. When nearing the finishing point, be careful not to scorch. If using a thermometer, cook to 222 degrees. Pack in hot, sterile jars and process for 15 minutes at simmering temperature.