6 cups fresh figs
3 lemons (scrub well)
6 cups sugar*
Cut the stems off the figs and cut into quarters.
Cut the rind off the lemons and slice into small strips. Add the juice and a little water to a pan and simmer until the zest/rind is soft.
Pour the figs into a heavy based preserving pan. Add the lemon mixture and simmer until the figs are soft and break down a little.
Add the sugar and let it dissolve before bringing up to a rolling boil.
Boil for about 30 minutes or until it has reached the setting point (220 degrees).
Carefully ladle into sterilized jars and put on the lids.
Cover stock pot with lid and bring water to a rolling boil over high heat. Reduce heat some, but maintain a boil and process jars in the boiling water 10 minutes.
Remove jars from boiling water bath and allow to sit undisturbed on a kitchen towel on your counter-top 24 hours.
Store in a cool pantry for up to a year.