Wash figs to remove any dirt or debris. Put figs in a heat safe bowl or pan.

Boil 6 cups water and then pour boiling water over figs. Let the figs soak for 15 minutes and then drain the water.

Rinse the figs in cold water. 

In a medium stockpot, combine 3 cups water, 2 cups sugar, lemon slices and spices, if using

Bring to a boil and boil 10 minutes. 

Skim any foam off the syrup and remove lemons slices and whole spices. 

Carefully put whole figs a few at a time into the the boiling syrup until all have been added. 

Cook until the figs are translucent. 

Remove the figs with slotted spoon and put them in a shallow baking dish. 

Boil syrup until it's a tick, honey-like texture. 

Carefully pour the boiled syrup over figs and let cool. 

Put the fig mixture in the refrigerator and let stand for 6-8 hours, before canning.

Wash canning pot and fill halfway with water. Put the pot on the stove and heat over medium heat. 

Wash jars and look for any nicks or cracks. Put the washed jars in the canning pot and bring to a boil. Boil for 10 minutes to sterilize the jars since the processing time is only 5 minutes.

Wash lids and rings, and set aside. Manufacturers no longer recommend boiling lids, so just set them aside. 

Transfer the figs mixture from the shallow pan to a large saucepan. 

Bring figs and syrup to a boil. Be sure to store often so it heat evenly and doesn't scorch. 

Using a jar lifter, remove sterilized jars from canner. 

Fill the hot jars with whole figs and syrup, leaving 1/4-inch headspace. Try to evenly distribute figs into the jars.

Wipe jar rims with a clean, damp cloth. 

Add lids and rings. Tighten just fingertip tight - do not crank the lid down.

Put the filled jars back into the canner and make sure the water level is 1 to 2 inches above the lids. Add more hot water, if necessary. 

After processing, turn off the heat, and let the jars remain in the canner for 5 minutes.

Using a jar lifter, remove the jars and put them on a towel on the counter.

Let the jars cool to at room temperature for 12-24 hours. 

Remove the rings and check the seals. If any jars didn't seal, put them in the refrigerator to use first. 

Wipe the sealed jars with a clean cloth, label and store in cool dark place. Use within a year or so. As long as the jars are sealed they're safe to eat but the quality and crispness will deteriorate over time.