To prepare fruit, select only perfect figs, ripe but not soft. Leave 1/8" stem. Wash. Remove the fuzz, sprinkle one cup soda over six quarts sound figs and add one gallon boiling water. Let stand five minutes. Drain and wash thoroughly in cold water.
To make preserves, place alternate layers of sugar and figs in an enamel or aluminum kettle. Let stand overnight. Drain off syrup and bring it to a boil. Drop in figs a few at a time. Cook until tender, transparent and amber colored (about 1 to 1 1/2 hours). Add juice of lemon, cook 10 minutes longer. Remove figs from the syrup. Fill hot, dry, sterilized jars 3/4 full with preserved fruit. Cook syrup until thick. If paraffin is to be used, add enough syrup to fill the jar to 1/2" from the top. Close and process in boiling water bath for five minutes.
