Fig Jam

• 3 to 5 pounds figs
• 1/4 cup fresh lemon juice
• Zest from lemon
• 1/2 cup water
• 1/2 teaspoon cinnamon
• 7 cups sugar
• 1 packet pectin (I use sure jell)

1. Wash the figs and cut off stem and bottom. Peel any with blemished skin. Chop and, using a large, heavy pot, add water, lemon, zest, cinnamon, and half the sugar mixed with the pectin. Stir until sugar is dissolved and use a potato masher to mash the figs. Turn up the heat and bring to a boil.
2. Keep stirring until at a hard boil that cannot be stirred down. Add remaining sugar immediately and stir until you reach a second hard boil. Boil for 1 minute and remove from heat. Skim the foam at the top and ladle into sterilized half pint jars leaving 1/4 inch headspace. Adjust caps and rings and process with 2" water covering tops for 10 minutes.

figs, ubc, lemon, water, cinnamon, sugar, packet

Taken from www.epicurious.com/recipes/member/views/fig-jam-50102351 (may not work)