1. Prepare your canning equipment. Wash canning jars, lids, and rings in hot, soapy water and rinse well.
2. Submerge the clean jars in boiling water for 10 minutes, then keep them hot until ready to use. Sanitize canning lids per your manufacturer’s instructions.
3. Fill your water bath canner halfway, add a canning rack, and heat the water on a stove.
4. Wash your ripe figs while scrubbing them gently under running water. Rinse and drain the water from the figs. Remove the leaves but allow the stems and skin to remain intact.
5. Create light syrup by combining 9 cups of water with 2 ¼ cups of sugar in a clean saucepot and bring it to a boil over high heat while stirring to prevent scorching.
6. In a large pot, bring water to a boil. Add your figs to blanch in the boiling water for 2 minutes, then drain thoroughly.
7. Transfer the drained figs to the pot of boiling syrup. Let the mixture boil together for 5 minutes. Turn off the heat.
8. Set out your pint jars or quart jars and add 2 tablespoons of bottled lemon juice per quart or 1 tablespoon for each pint jar.
9. Ladle the figs and hot syrup into the hot jars with the lemon juice, leaving ½ inch headspace. Ensure the figs are submerged in the cooking syrup.
10. Remove air bubbles using a bubble popper or wooden spatula. Adjust the headspace as required.
11. Wipe the jar rims with a damp cloth. Place lids, add ring bands, and screw them on until fingertip tight.
12. Load the filled jars carefully into your boiling water canner using a jar lifter. Place the canner’s lid on top and let the water resume a rolling boil over medium-high heat.
13. On your timer, set a processing time of 45 minutes for half-pint or pint jars or 50 minutes for quart jars. Adjust time per elevation as necessary:

Water Bath Canning Processing Time per Altitude

• 0 – 1000ft: Pint jars 45 minutes; quart jars 50 minutes
• 1,001 – 3,000ft: Pint jars 50 minutes; quart jars 55 minutes
• 3,001 – 6,000ft: Pint jars 55 minutes; quart jars 60 minutes
• 6,001ft and up: Pint jars 60 minutes; quart jars 65 minutes

Post Processing

1. Once the recommended time lapses, turn off your stove. Uncover your canner and let the jars sit in hot water for 5 minutes.
2. Using canning tongs, lift the jars from the hot water. Position them on a towel-covered surface to cool undisturbed for 12-24 hours.
3. After cooling properly, confirm the seals on each lid. Sealed lids curve downwards, displaying a concave shape, and have stationary lids.
4. Put unsealed jars in your refrigerator and use them within a week.
5. For properly sealed jars, wipe the outside of the sealed jars and lids. Remove screw bands and label with the contents and canning date.
6. Store them in a cool, clean, dry place away from direct sunlight.