6 qt. boiling water
6 qt. figs
8 c. sugar

Pour 3 quarts boiling water over figs. Let stand for 15 minutes. Drain. Rinse figs in cold water. Prepare syrup by mixing sugar and 3 quarts water. Bring to a boil over high heat; cook for 10 minutes and skim. Drop a small amount of figs at a time into syrup. Cook over high heat until figs are transparent. Lift figs out and place in shallow pans. Boil syrup until thickened; pour over figs. Let stand for 6 to 8 hours. Sliced lemon or sliced preserved ginger may be added during 10-minute boiling period. Fill sterilized jars to within 1/2 inch of top. Seal with paraffin. Yields 10 pints.