8 c. mission figs (whole), washed
10 c. sugar
2 lemons sliced
1 cinnamon stick

Cover figs with boiling water in a deep pan (Dutch oven). Let stand for 1 hour. Pour off water. Rinse in cold water; pour sugar over figs and add enough water to just barely cover. Simmer for 15 minutes; skim off.

Add lemon slices and cinnamon stick. Cook at medium heat until figs are clear and the syrup is thick. When cooked, cool and pour into jars. Cover with paraffin wax or place in jar containers and refrigerate.

NOTE: Before refrigeration, make sure fruit is completely cooled!