4 lb. prepared figs
3 1/2 lb. sugar
1/4 c. lemon juice
2 lemons, sliced

Wash firm ripe figs. Add sugar and lemon juice to 8 cups boiling water. Stir until sugar dissolves. Add figs. Boil until clear. Add lemons when figs are about 2/3 done. If the syrup becomes too thick before figs are clear, add boiling water, 1/2 cup at a time. Pack preserves in hot jars. Seal.