Wash figs in cool water.
Boil a saucepan of water, gently place figs in and remove from heat.
Let sit 3 minutes and then drain quickly.
In heavy-bottomed pot, combine sugar and water and bring to a rolling boil, stirring constantly until it makes a clear syrup. Do not burn.
Add lemon slices, and then gently place figs into boiling liquid.
Lower heat to medium and cook figs for about 2.5 hours, or until figs seem soft.
During the cooking process, swirl the pot to stir rather than using a spoon to keep from breaking the figs.
Once figs are done cooking, place funnel on top of hot jar.
Using a slotted spoon, gently fill hot jar with figs, slice of lemon, and then ladle hot syrup over figs, leaving 1/4 inch head space.
Wipe edge with clean cloth, removing any syrup from rim that would prevent a solid seal. Now, put on a lid, then a band, and wearing an oven mitt or using a hot pad, screw the band on tight.
Do one jar at a time until all the preserves are used.
Process in a boiling water bath for 10 minutes.