6 lemons, very thinly sliced (optionally remove the seeds)
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).