Procedure

Wash figs and turn into large nonreactive pan. Add boiling water to cover and allow to stand about 1 minute. Drain, rinse in cold water and peel.

Combine peeled figs and lemon slices in large, nonreactive kettle. Tie spices in cheesecloth bag and add to kettle.

Heat gently and simmer, stirring frequently, until thick, about 1 hour.

Remove from heat and turn into hot, sterilized jelly glasses or 1/2- pint jars. Immediately top jelly glasses with melted parafin or cover and seal 1/2-pint jars. Cool and store in cool, dry place.

Note:

Recipe as prepared above is low in fat, saturated fat, cholesterol, and sodium.

Yields: Eight 1/2-pint jars
Serves: 64 (2 tablespoons each)

Yields: Eight 1/2-pint jars;
Serves: 64 (2 tablespoons each);

NUTRITION FACTS (per serving)

Calories 70 (2% from Fat); Potassium 81mg; Carbohydrate 18g; Sugar 16g; Dietary Fiber 1g;

Daily Values