Fig Jam

2 quarts chopped fresh figs (about 5 pounds)

6 cups sugar

3/4 cup water

1/4 cup lemon juice

(You may need 1 pouch liquid fruit pectin for thickener)

Chop figs in food processor.

Put figs in a large pot with a small amount of water and boil until soft about 5 minutes.

Let stand for 10 minutes

Drain water

Combine figs, sugar and 3/4 cup of water in a large pot.

Bring to a boil.

Stir continually until all sugar dissolves.

Cook over medium heat until thick.

Stir continually.

If it doesn't thicken, add the pectin and continue to cook for another few minutes.

Add lemon juice and continue heating for 1 minute.

Put mixture in sterilized jars making sure that the rim is cleaned and the mixture is down 1/4

inch from top.

Put lid and rim on.

Water bath for 15 minutes.

Makes 5-6 pints

(I have cut the recipe in half)

My favorite is to place the Fig jam as an addition to a cheese appetizer. Put the fig jam in a small cup and use a knife with a variety of cheeses. It is also very tasty with cream cheese as an appetizer. It also complements ham. Bake brie is excellent with fig jam.