Pour boiling water over the figs and let stand for 10 minutes, then drain.
Stem and chop the figs, then measure.
Five pounds should yield about 2 quarts.
Add 3/4 cup water and the sugar to the figs and bring to a boil, stirring to dissolve the sugar.
Cook and stir over medium heat until thick.
Add the lemon juice and cook for 1 minute longer.
Pour immediately into hot sterilized jars and seal.