Method:

To prepare chopped figs: Cover figs with boiling water. Let stand 10 minutes. Drain, stem and chops figs.

Combine figs, sugar, and ¾-cup water in a large sauce pot. Bring slowly to a boil, stirring until sugar dissolves. Cook, over medium-low heat, until thick. Stir frequently to prevent sticking.

Add lemon juice and cook one minute longer.

Immediately pour into hot, sterilized jars, leaving 1/3-inch head space. Adjust caps.

Process 15 minutes in boiling water bath.