Fig and Lemon Jam

• 2 lb. dried figs
• 1½ pints hot water
• juice of 2

Wash the figs and soak in cold water overnight. Rinse in fresh water and cut into small pieces, removing any hard bits of stem. Put into a preserving pan with hot water and simmer until tender. Stir in the lemon juice and sugar and put over a low heat until the sugar has dissolved. Boil rapidly until setting point is reached, then pour into hot sterilized jars. Cover tightly.