Combine sugar, lemon juice, and 1 1/2 quarts water in a large Dutch oven; cook over medium heat, stirring constantly, until sugar dissolves. Add figs; return to a boil and cook 10 minutes; stirring occasionally. Add lemon slices and boil 15 minutes or until figs are tender and clear. Carefully remove figs with a slotted spoon; boil syrup an additional 10 minutes or until it reaches desired thickness. Return figs to syrup; skim off foam with a metal spoon.

Quickly ladle preserves into hot sterilized jars, leaving 1/4 inch headspace; cover at once with metal lids, and screw bands tight. Process in boiling water bath 30 minutes.

Yield: 5 half-pints. These preserves are very good and very pretty BUT I sometimes put the figs in the processor or blender and chop them fairly fine before returning them to the syrup. This makes a delicious jam to be eaten "as is" or used in cakes or cookies. Proceed to put them in jars and waterbath as with the preserves.