Fig Jelly
Slice the figs into the preserving kettle, covering bottom of kettle with cold water. Add slices of unpeeled lemon, one lemon to one and a half pints of uncooked figs. Place on back of stove to cook slowly an hour, when strain and boil for fifteen or twenty minutes (according to the state of the syrup or the weather), adding three-fourths quantity of sugar to that of the fruit.