Fig Preserves

Directions

1. 1
   Add sugar and lemon juice to hot water.
2. 2
   Cook until sugar dissolves.
3. 3
   Add figs and cook rapidly for 10 minutes.
4. 4
   Stir occasionally to prevent sticking.
5. 5
   Add sliced lemons and continue cooking rapidly until figs are clear, about 10 to 15 minutes.
6. 6
   (If syrup becomes too thick before figs become clear, add boiling water, 1/4 cup at a time.)
7. 7
   Cover and let stand 12 to 24 hours in a cool place.
8. 8
   Pack into hot jars, leaving 1/4-inch head space. Adjust caps.
9. 9
   Process 30 minutes in boiling water bath.
10. 10
    Makes 10 half-pints.