Fig Preserves

2 pounds figs, unpeeled
3 cups granulated sugar
1 cup water
8 thin lemon slices

Rinse figs well in cool water. Soak for 15 to 20 minutes.

Make a syrup by boiling the sugar and water together.

When syrup is clear and slightly thick (about 10 or 15 minutes), add figs and sliced lemon.

Bring back to a boil and boil for 1 minute.

Lower heat and simmer for 30 minutes. Seal in jars. This recipe is easily doubled.

Yields 3 half pints.