Fig Preserves, #2.

Fig Preserves

12 cups sugar
2 quarts water
3 lemons, sliced
6 quarts figs

Boil sugar, water, & lemons until syrup is thick. Add figs. Boil until figs are transparent. The mixture may be taken up and put in jars now; or let sit overnight in syrup and next morning place cold figs in jars. Bring syrup to a boil, then pour hot syrup over figs and seal. If overnight method is used, place jars, with figs in them (and the top on) in pan of hot water to heat figs before adding hot syrup. The overnight method makes the figs plump up more, but both methods taste the same. Makes 16 pints.