Fig Preserves - cooking recipe

Ingredients

7 c. sugar
1/4 c. lemon juice
1 1/2 qt. hot water
2 qt. ripe, firm figs, peeled (about 4 1/2 lb.)
2 lemons, thinly sliced

Preparation

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