4 qts. fresh figs, with stems
1 tbsp. baking soda
3 qts. boiling water
8 c. sugar
1 qt. water
1 lemon, thinly sliced

Place figs in a large bowl. Sprinkle with soda. Add 3 quarts boiling water and soak 1 hour. Drain figs; rinse thoroughly in cold water. Combine sugar and 1 quart water in large Dutch oven. Bring to boil and cook 10 minutes. Add figs and lemon to syrup. Cook until figs are clear and tender (about 1 hour) stirring occasionally. Spoon figs into hot sterilized jars; if necessary continue cooking syrup until thick. Pour syrup over figs leaving 1/8 inch headspace.

Run knife around edge of jars to remove air bubbles. Top with lids and screw metal cap bands tight. Process 10 minutes in boiling water bath. Yield 4 to 5 pints. Any remaining syrup can be poured into hot sterilized jars, sealed, processed and used as topping for pancakes, toast, or ice cream.