6 qts. boiling water
6 qts. 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 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 hot jam into hot sterilized jars, leaving 1/4-inch headspace; add a slice of lemon to each jar. Cover at once with metal lids and screw on bands. Process in a boiling-water bath 10 minutes. Yield: 8 1/2 pints.