Chop the figs into small pieces and place them in a large pot.

Add the sugar and lemon juice to the pot, stirring to combine.

Bring the mixture to a boil over medium heat, stirring frequently.

Once boiling, reduce the heat and let it simmer for about 60 minutes, or until thickened.

Sterilize the canning jars and lids in boiling water.

Using a canning funnel, pour the hot fig preserves into the sterilized jars, leaving about 1/4 inch of headspace.

Seal the jars with lids and process in a boiling water bath for 10 minutes.

Remove the jars from the water bath and let them cool completely on a clean towel.

Store in a cool, dark place for up to a year.