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Ingredients
- 4 lb. figs
- 4 scant c. sugar
- 1 c. water
- 6 or 8 slices lemon
Method
- Boil water and sugar for about 5 minutes.
- Place peeled figs and lemon slices in the syrup.
- Cook until figs are transparent and syrup is thick and pink, about 25 to 30 minutes.
- Put in jars, but let cool before putting lids on.