Fig Preserves - cooking recipe

Ingredients

7 c. sugar
1/4 c. lemon juice
1 1/2 qt. hot water
2 qt. peeled firm-ripe figs (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 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 Ball jars, leaving 1/4-inch headspace. Adjust caps. Process half pints and pints 30 minutes at 180\u00b0 to 185\u00b0 in hot water bath. Yield: About 10 half pints.