Fig Preserves

Combine figs, sugar, and water in large heavy pot.

Let stand 1 hour to draw out juices.

Add lemon juice, lemon slices, and cinnamon stick.

Bring to boil over medium-high heat, stirring to dissolve sugar.

Reduce heat and simmer gently 1 to 1 1/2 hours, stirring occasionally.

Cook until figs are translucent and syrup has thickened.

Remove cinnamon stick and lemon slices.

Ladle into hot sterilized jars, leaving 1/4-inch headspace.

Seal and process in water bath canner 10 minutes.

Let cool and store. Best if allowed to mellow for 2 weeks.