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7 c Sugar
1/4 c Juice, Lemon
6 c Water hot
2 kg Figs peeled
2 Lemons thinly sliced
Add sugar and lemon juice to hot water. Cook until sugar dissolves.
Add figs and cook rapidly for 10 minutes. Stir occasionally to prevent
sticking. Add sliced lemons and continue cooking rapidly until figs
are clear, about 10 to 15 minutes. (If syrup becomes too thick before
figs become clear, add boiling water, 1/4 cup at a time.) Cover and
let stand 12 to 24 hours in a cool place. Place in Ball jars, leaving
1/4-inch head space. Adjust caps. Process half-pints and pints 30
minutes at 180 to 185 F. in hot-water bath. Yield: about 10
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