5 cups crushed figs
6 cups sugar
1 cup orange juice
1 teaspoon orange zest
Combine figs, sugar, orange juice and zest in a large sauce pot. Bring slowly to a boil, stirring until sugar dissolves. Cook, over medium-low heat, until thick. Stir frequently to prevent sticking.
Immediately pour into hot, sterilized jars, leaving 1/3-inch head space. Adjust caps. Process 15 minutes in boiling water bath.
Makes about 5 pints.