Whole Fig Preserves

Author Bayou Woman

Wash figs in cool water.
Remove stems.
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, salt, 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 3 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.
Yields about 4 pint jars