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

You can crush figs or cook figs whole. Pour boiling water over figs. Let stand 15 minutes. Drain and thoroughly rinse in cold water. Pat dry and remove stems. Measure figs. Place in a large Dutch oven. Add 1/2 cup sugar for each cup of crushed figs. Add one quart water. Bring to rapid boil. Reduce heat and simmer uncovered until thickened, up to 3 hours, stirring occasionally. Ladle hot jam into sterilized jars. Cover at once with metal lids and screw on bands. Figs may or may not be processed in a boiling bath 10 minutes. Yields 8 1/2 pints.