Fig Jam
10 cups figs, chopped and peeled (5 lb.)
5-1/3 cups sugar
1/2 cups lemon juice
Peel and chop figs, add sugar and lemon juice. Boil for 1 hour or until thick. Stir frequently to prevent scorching. Pour into hot sterile jars and seal with paraffin. 1-1/2 tbsp. finely chopped fresh ginger root may be added tr desired. Yields 1-1/2 quarts.
