Ingredients
3 quarts figs
3 quarts boiling water
4 cups sugar
1½ quarts water
2 lemons, thinly sliced (optional)
Directions
Pour 3 quarts of boiling water over figs and let stand 15 minutes then drain and discard the liquid. Rinse the figs in cold water and drain.
Mix the sugar, 1½ quarts water and lemon boiling rapidly 10 minutes. Skim syrup of impurities then remove and discard lemon slices. Add the figs carefully into the boiling hot syrup, a few at a time. Cook rapidly until figs are transparent.
Remove figs and place in shallow pan. Boil syrup until thick, pour over figs and let stand 6 to 8 hours. Reheat the figs and syrup to boiling and add to sterilized jars, leaving ¼ inch headspace. Wipe rims of jars with a dampened clean paper towel; adjust two-piece metal canning lids. Process in a Boiling Water Canner. Makes about 10 half-pint jars.
