2 quarts chopped fresh figs (about 5 pounds)
6 cups sugar
3/4 cup water
1/4 cup lemon juice
To prepare chopped figs: Cover figs with boiling water. Let stand 10 minutes. Drain, stem and chops figs.
Combine figs, sugar, and 3/4 cup water in a large sauce pot. Bring slowly to a boil, stirring until sugar dissolves. Cook, over medium-low heat, until thick. Stir frequently to prevent sticking.
Add lemon juice and cook 1 minute longer.
Immediately pour into hot, sterilized jars, leaving 1/3-inch head space. Adjust caps. Process 15 minutes in boiling water bath.
Makes about 5 pints.