Fig preserves

Yesterday Paul, Paul's mom, and I made a HUGE batch of fig preserves. I think we had about 20 lbs of figs that Paul and I picked last year and froze--it was time to clean out the freezer to make room for other goodies. The basic recipe we used (passed along by a good southern belle and slightly modified) was: half the amount of sugar to amount of figs; add a couple of thin slices of lemon and cook slowly for 4 - 5 hrs over medium low heat. We ended up with 43 half pints and 12 quarter pints which gave us 24 1/2 pints (11.6 L) of fig preserves!