Bring the sugar and water to a boil in an enameled or stainless-steel pan, and cook this syrup to a temperature of 222 degrees on a candy thermometer. Place the figs in the syrup and cook over ver low heat for about one hour or until the temperature again reaches 222 degrees The figs should remain intact and the syrup should become amber colored. Ladle the fruit and syrup into ½-pint jars, cover, and process in a water bath for 15 minutes. Removed from water bath and leave, undisturbed until completely cooled.
Recipe by Baking and Eggs at https://bakingandeggs.com/2015/07/05/preserved-fresh-ripe-figs/