Grind figs through food chopper or processor. If using a food processor, chop in small batches, pulsing for just a second to avoid making figs into a puree without any texture.

Transfer to a large saucepan; stir in sugar and lemon juice. Bring to a boil and cook over medium-high heat until quite thick.

Pack in hot canning jars. Adjust two-piece lids. Process in a boiling water bath canner (212°F) for 10 minutes.

Place figs in bowl, sprinkle 1/4 cup baking soda over figs, cover figs with boiling water, and let stand 5 minutes. Drain and rinse in 2 baths of fresh cold water, then proceed with recipe above.

Yield: 4 pints.