- 1 pound peaches peeled and pitted
- 1 pound fresh figs
- 1 Tablespoon lemon juice
- 1/2 teaspoon ground cinnamon
- 1/3 cup water
- 3 cups granulated sugar
Slice or chop peaches and figs.
Add all ingredients to a large saucepot or Dutch oven.
Slowly bring the mixture to a boil over medium heat, stirring
until the sugar has dissolved.
Increase temperature to medium-high. Boil gently, stirring
often, until thickened or until jam reaches 8 degrees above boiling point (usually
about 220 degrees).
Remove from heat. Ladle hot jam into prepared jars, leaving ΒΌ
inch head space.
Wipe the lip of each jar with a damp paper towel and top
with two-piece lids.
Process in water bath for 10 minutes. Remove and let cool
completely.
