Fig Preserves

6 quarts figs
8 cups sugar
2 lemons - (to 3) -- thinly sliced
6 quarts boiling water -- (for peeling figs)

Wash, peel, and remove stems from firm ripe figs. To peel, cover with boiling water. Let stand 5 minutes. Drain, rinse in cold water and pull off peeling.

Mix the sugar and 3 quarts water. Boil until sugar is dissolved. Add lemon slices; boil rapidly 10 minutes. Lemon slices may be removed.

Add figs, a few at a time, to the syrup so as not to stop the boiling. Cook until clear. Let stand to plump up. Pack figs into jars. Heat syrup to boiling and pour over figs. Adjust lids.

Process in boiling water for 5 minutes. Remove jars; cool and store.

This recipe yields 5 pints.

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