Fig Preserves

Yields 2 pints

4 cups figs
1 cup sugar
1/2 lemon, thinly sliced and seeded

1. Rinse figs and trim stem ends. Put into a heavy-bottomed saucepan with sugar, lemon slices and 1 cup water. Simmer over low heat, stirring occasionally, until a thick syrup forms (patience please, turn on a movie, it will be a good hour).
2. Transfer hot figs to 2 sterilized 1 pint Mason-type jars, top with sterilized lids and seal in a hot water bath according to the jar manufacturer’s directions. Cool and store in a dark place.

A version of this recipe by food writer Julia Reed, originally appeared in The New York Times.