for 2 lbs of figs, 1 lb sugar, juice of 1/2 lemon, 1/4 cup of water,

Figs are very sweet so do not overload the sugar

Rapidly  wash  the figs under running water, leave the skin, cut them in 4 if you like,  otherwise,  if they are little ones, use them whole.

Pour the sugar , the water in your recipient bring to a boil then reduce to medium,

You will first have little bubbles then bigger ones climbing to the surface, that is when the sirup is ready.

Add the figs, the lemon juice and mix with a wooden spoon, let it cook about 20 minutes.

Skim the surface regularly. and stir with the wooden spoon so it will not stick to the bottom

To check if the preserves are ready drop some of it on a cold plate, if it gelifies rapidly the preserves are ready, otherwise cook  a little longer.

If you use clean jars ,  turn them immediately upside down , you will not have to sterilize them, turn them back over the next day when they are cold.

They are different variations to make figs preserves, one is to add a vanilla bean, split in 2 , while cooking,  a dash of rum or both, great on ice cream.

Infuse a few leaves of mint in the jar a couple of hours before using it, or add pecans  or cinnamon etc..

Fig preserves is also great with cheese, prociutto, or "Foie Gras"

My favorite way :  coming  warm off the stove  on a freshly buttered home made biscuit  with prociutto......... heaven!