6 qt. boiling water
6 qt. fresh figs
Sugar
1 qt. water
8 slices lemon

Pour boiling water over figs; let stand 15 minutes. Drain and thoroughly rinse in cold water. Pat dry; remove stems Crush and measure figs, place in a large Dutch oven. Add 1/2 cup sugar for each cup of crushed figs. Add 1 quart water. Bring to a rapid boil, reduce heat and simmer, uncovered, 3 hours or until thickened, stirring occasionally.

Ladle jam into hot sterilized jars, leaving 1/4 inch head space. Add a slice of lemon to each jar. Cover at once with metal lids and screw on bands. Process in a boiling water bath for 10 minutes. Yields 8 1/2 pints.