Fig Jam

From 1922:

Eleven pounds of fruit. 8 ½ lb. Sugar, 1 ½ pints of water. Cut the figs in half, put sugar and water on, let stand all night. In the morning remove the figs from the syrup, boil the syrup for five minutes, skimming off the skum. Put figs in and boil from one to one and a half hours, or until figs are clear and jelly; if liked add juice of half a lemon to every pound of fruit juice to be boiled with the syrup.