1. Remove the stems from the figs, thoroughly wash, and drain them.
2. In a large pot, place the figs and add water, ensuring that all the figs are well-covered.
3. Bring to a boil over medium to high heat.
4. As the water reaches a boil, continue for a few more minutes to allow the figs to release white sap, creating a white foam in the water.
5. Remove the white foam, take the figs out of the water, and set them aside.
6. In the same pot, bring a liter of water to medium-high heat along with sugar and lemon. Prick each fig with a fork and add them to the mixture. Let it cook for 2 hours.
7. Once the figs are tender, let them cool to room temperature. Transfer them to previously sterilized glass jars and tightly seal.
8. Your dessert is now ready to be enjoyed!

Recommendations:

• Use very ripe, fresh, and whole figs for optimal preparation.
• Ensure jars are extremely clean to preserve the dessert effectively. Sterilize them by washing with soap and water, followed by boiling water.
• Add the cooking date to the jar as a label to keep track of its preparation and packaging. (They last several days in reserve.)
• If there’s leftover syrup, it can be utilized for other desserts or to prepare more figs. The versatile nature of this ingredient allows it to be used in cakes as well.”