Fig Preserves

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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