Makes about 9 half-pints. Wash, peel and chop the figs. Wash and chop the oranges, including the rind. Put figs and oranges in a preservng kettle with the sugar. Place on low heat and cook, uncovered, about 45 minutes, stirring occasionally. While this is simmering, wash, very thinly slice and seed the lemons. Cook them in a small amount of water until tender and drain. About 15 minutes before the fig mixture is done, add the lemon slices. Ladle into hot, sterilized jars and seal immediately. To seal: Fill to within 1 cm head room, being sure to first wipe the rim and threads of the jars with a hot damp cloth to remove all particles of food, seeds or spices. While contents are hot, cover with a 0 cm layer of paraffin. When paraffin has set, add another layer of melted paraffin, tilting and rotating the jar to seal completely. Jams and Jellies 1975