6 pounds figs, unpeeled, washed and stems removed
2 pounds sugar
6 lemons, very thinly sliced, seeds removed
6 1 pint mason jars, lids and rims
Prepare jars and lids according to manufacturer’s instructions.
In a large stock pot, place prepared figs. Cover with sugar and let sit overnight.
Place stockpot on medium heat and and cook until sugar is completely dissolved. Reduce heat to low and continue to cook, stirring occasionally. Fold in lemon slices. Cover and cook over low heat until syrup is thick (approximately 3 hours).
Remove from heat and pack in hot sterilized jars.
Seal and refrigerate for up to 30 days.