Fig Syrup

1. Chop the figs well, add the zest and juice of the lemons, cover with water by about an inch, and simmer over medium-low heat for 2 hours. You want everything to break down and be a mush. Add water as it cooks so it won't stick to the pan.
2. Get a large kettle of water ready so you can can the fig syrup as soon as it's ready.

METHOD I

1. Strain the mixture through cheesecloth, then measure out an equal amount of sugar. Return to the pot to reduce to the consistency of maple syrup, or honey -- your choice.

METHOD II

1. Turn off the heat and push the fig mixture through the fine plate of a food mill. If you don't have a food mill, you could use a drum sieve or a fine colander. But a food mill is best.  After everything is through the food mill, pour the fig mixture into a jelly bag if you have one -- I don't, so I used a clean spare undershirt -- and push everything through. You will leave a lot of good stuff in the bag, but it's the price for a clear syrup. If you are OK with a cloudy syrup, just use cheesecloth.
2. Measure out the fig juice and add an equal amount of sugar. Pour this into a clean pot and bring to a simmer. Let this simmer gently for 10 minutes.

TO CAN

1. Pour into sterilized pint jars and seal. Process in boiling water for 15 minutes. The syrup should last at least a year. Keep in the fridge once you open it.