Scald 6 quarts figs in 6 quarts boiling water; let stand 15 minutes. Drain, rinse thoroughly in clear cold water, drying and pressing fruit until all water is out. Weigh or measure figs, remove stems and crush. Add 1/2 cup sugar for each cup crushed figs. Put in enough water to start fruit cooking, then boil down until thick. A little sliced lemon, orange, preserved ginger may be added. Pour into jars to within 1/4 inch of top. Put on cap, screw band firmly tight. Process in boiling water bath 10 minutes.