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Peeled Fig Preserves

6 cups granulated sugar
4 pounds peeled figs
1 lemon, slicedLayer sugar, figs and lemon slices in large pot and cook covered on very low heat until sugar dissolves (about 1 hour). Uncover and cook about 45 minutes longer, until figs are transparent.Lift out figs with a slotted spoon and cook the syrup about 15 minutes longer, until thicker. Put figs back into pot and let sit overnight.The following morning, heat figs to a boil and seal in jars.Yields 7 half pints.

 

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