Fig Preserves

10lbs small figs, stemmed

5lbs (10) cups) sugar

3 lemons, seeded and thinly sliced

Wash the figs in cold water. Place them in a heavy pot with the sugar and add just enough water to cover the sugar and keep the figs from sticking. Add lemon slices and cook over moderate heat until the syrup is thick and fruit is tender. Skim off the foam that comes to the top. When the juice has become syrup, divide among the hot, sterilized 1/2 pint jars and seal. Turn the jars upside down to ensure a perfect seal. Process for 5 minutes in a boiling water bath. Makes about 16 half pints.