1 gal. figs
2 tbsp. baking soda
1 lemon, thinly sliced
5 lbs. sugar
2 1/2 c. boiling water

Trim stems from figs; sprinkle them with soda. Cover with boiling water and let soak for 30 minutes, handling as little as possible. Wash figs 8 times in cold water. Dissolve 5 pounds of sugar in 2 1/2 cups boiling water and let boil for a few minutes. Drop in figs and cook until syrup thickens (usually about 1 1/2 hours). Fifteen minutes before figs are done, add lemon. Take preserves from heat and cool 10 minutes. This allows figs to puff up. Put in pint jars. Fill with syrup and seal.