7 cups granulated sugar
4 cups water
8 thin slices lemon
4 pounds fresh, stemmed figs
Boil sugar, water and a couple of the lemon slices in canning kettle,
stirring constantly, for 5 minutes. Add figs a few at a time; cook,
stirring occasionally, for 10-15 minutes or until mixture reaches 220°
and mixture is clearing. Add remaining lemon, cook another minute
and remove from heat. Pack into hot sterilized jars, allowing 1/4-inch
headspace. Remove any bubbles, seal and process in boiling water
bath 5 minutes. Will make 5 pints.
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