To prepare chopped figs, cover figs with boiling water. Let stand 10 minutes. Drain, stem and chop figs. Combine figs, sugar, and 3/4 cup water in a large sauce pot.
Bring slowly to a boil, stirring until sugar dissolves. Cook rapidly until thick. Stir frequently to prevent sticking. Add lemon juice and cook 1 minute longer. Pour hot into hot jars, leaving 1/4 head space. Adjust caps.
Process 15 minutes in boiling water bath.Servings: 5 pints