Categories: Condiment, Preserve 
      Yield: 9 servings 
  
      3 lb Of white figs                   6 3/4 c  Sugar (3 3/8 pounds) 
      3    Oranges                             3    Lemons 
  
  Makes about 9 half-pints. Wash, peel and chop the figs. Wash and chop the 
  oranges, including the rind. Put figs and oranges in a preservng kettle 
  with the sugar.  Place on low heat and cook, uncovered, about 45 minutes, 
  stirring occasionally.  While this is simmering, wash, very thinly slice 
  and seed the lemons.  Cook them in a small amount of water until tender and 
  drain.  About 15 minutes before the fig mixture is done, add the lemon 
  slices.  Ladle into hot, sterilized jars and seal immediately. 
   
  To seal:  Fill to within 1/2-inch head room, being sure to first wipe the 
  rim and threads of the jars with a hot damp cloth to remove all particles 
  of food, seeds or spices.  While contents are hot, cover with a 1/8-inch 
  layer of paraffin.  When paraffin has set, add another layer of melted 
  paraffin, tilting and rotating the jar to seal completely. 
   
  Jams and Jellies - 1975