5 lbs. (approximately) fresh figs
6 c. sugar
1/4 c. lemon juice

Pour boiling water over the figs and let stand for 10 minutes, then drain. Stem and chop the figs, then measure. Five pounds should yield about 2 quarts. Add 3/4 cup water and the sugar to the figs and bring to a boil, stirring to dissolve the sugar. Cook and stir over medium heat until thick. Add the lemon juice and cook for 1 minute longer. Pour immediately into hot sterilized jars and seal. Makes about 5 pints.