2 lemons, thinly sliced
2 lb. figs, washed
2 oranges, grated rind and juice
2 lb. sugar

In small sauce pan simmer lemon slices until tender. Drain. Chop figs. Combine figs, juice and rind of orange and sugar in large pot. Bring to boil and cook over low heat for 15 minutes stirring occasionally. Add drained lemons. Continue to cook slowly until thick. Seal in hot sterile jars.