Ripe figs. Sugar.
Gather the figs when fully ripe, but not cracked open; place them in a wire basket, and dip for a moment into a kettle of hot and moderately strong lye, or if preferred let them lie an hour in lime water and afterward drain. Make a syrup in the proportion of one pound of sugar to one pound of fruit, let the sugar dissolve, then boil it quickly for five minutes with lid off the pan, keeping it well skimmed. When the figs are drained add them to the hot syrup and cook well, then remove, boil down the syrup, leaving only enough to cover the fruit. Boil all together for one minute and seal while hot in glass jars.
Store in a cool, dry place.
Another Method: Either steam the figs, or simmer them gently so as not to break them, until they are almost transparent. Then take them from the steamer or take them from their liquid onto a platter and make a heavy syrup, using their own liquor as far as possible. When the syrup is very thick put the figs back into it carefully, and boil gently for ten minutes. Again skim the fruit out and pack into wide-mouthed jars, filling them not more than two-thirds full. The fruit will settle at first, but will float again as the jar is filled with syrup.
Seal at once.