2 lb. firm ripe figs
4 c. sugar
1 pt. water
1 lemon

Peal figs carefully but do not remove stems. Combine sugar and water and cook until sugar dissolves. Add lemon juice and figs and cook until clear. Remove the figs and boil the syrup until clear as honey. Add figs, cover and let stand 12 hours. Pack into jars and seal immediately.