4 lbs. figs

Cut off stems of figs; put in large pan and cover with hot water. Let come to a boil. Add 1 teaspoon baking soda, then pour this water off and rinse figs in cold water (one time). Put figs back in pan. Add 3 cups water, 3 tablespoons sugar and 1 fresh lemon, sliced.

Boil figs, sugar, water and lemon until figs are clear, about 30 to 40 minutes. Set aside to cool overnight. The figs will absorb the juice and become plump.

The next day; drain figs from juice. Cook juice until it is like honey, but do not over cook. Add figs to thickened juice and boil until a thick syrup. Pack in hot sterilized jars and seal. Use a fairly large pan when cooking to keep the syrup from boiling over. This is our grandmother's "summer tradition" recipe.