1 gal. figs
2 tsp. baking soda
8 c. sugar
1 lemon, sliced thin (optional)

Wash figs carefully; place in shallow pan. Sprinkle soda over figs and cover with boiling water. Let stand for 15 minutes, then drain. Rinse in cold water. Combine sugar and 1 quart hot water; bring to a boil. Cook for 10 minutes. Add figs slowly in order to keep syrup boiling. Cook until figs are transparent, adding lemon slices after syrup begins to thicken. Lift figs out of syrup with slotted spoon, into shallow pan. Cook syrup until thick, then pour over figs. Let stand overnight. Pack preserves in sterilized jars; adjust caps. Process in water bath canner at 180 degrees. Figs and syrup may be brought to a boil and packed in sterilized jars and sealed without processing, if desired.