2 c. figs
1 c. sugar
Few thin slices of lemon

Peel figs, if peeling is objectionable. Cover with sugar and refrigerate overnight. Add slices of lemon. Boil over low heat until thick as honey (about 1 hour or 1 hour, 15 minutes). Stir occasionally, taking care not to break fruit any more than necessary. Cooking in heavy aluminum will help prevent sticking. Pack in hot standard canning jars. Adjust lids. Process in a boiling water bath canner at 212 degrees for 10 minutes. Makes approximately 1 pint.