2 pounds figs, quartered
2 cups sugar
2 teaspoons lemon zest
1/3 cup fresh lemon juice, strained
In a large pot, layer the figs with the sugar and the lemon zest. Pour the lemon juice over the figs and sugar. Let the pot stand for 8-12 hours at room temperature, until most of the sugar is dissolved.
Next place the pot over medium-low heat. Cook the figs, stirring gently only a few times. Cook the preserves until the figs are partially translucent and the syrup has begun to thicken. About 30-40 minutes.
Ladle the preserves into sterilized pint or half pint mason jars. Add lids and rings and process the jars for 10 minutes in a boiling water bath.