Peeled Fig Preserves 6 cups granulated sugar 4 pounds peeled figs 1 lemon, sliced Layer sugar, figs and lemon slices in large pot and cook covered on very low heat until sugar dissolves (about 1 hour). Uncover and cook about 45 minutes longer, until figs are transparent. Lift out figs with a slotted spoon and cook the syrup about 15 minutes longer, until thicker. Put figs back into pot and let sit overnight. The following morning, heat figs to a boil and seal in jars. Yields 7 half pints.