7 lbs. fresh figs
5 lbs. sugar
1 lemon, sliced

Wash figs, cut off stems. Place in large pan (6 quart) pan. Cover with sugar, leave overnight. Next day sugar should be dissolved. Stir and add lemon slices, cook over medium heat, stirring constantly for about 30 minutes. When syrup starts to become thick, remove figs from syrup with slotted spoon. Cook syrup over low heat until it becomes thick. Return figs to syrup and cook to desired consistency. Remove from heat and quickly ladle preserves into sterilized jars, leaving 1/4 inch head space. Cover, screw bands tightly. Process in boiling water 15 minutes. Yields 7 pints.