Wash and dry the figs.

Place the whole figs in a saucepan large enough to hold them in a single layer.

Add the coarsely grated lemon zest, then the juice of the whole lemon, and then sprinkle in the sugar. Cover and let sit for 12 hours.

After the resting period, place the covered saucepan on the stove and cook over very low heat, turning the figs gently from time to time so as not to break them. Cook for approximately 2 hours, or until the liquid produced begins to darken and thicken, caramelizing the figs.

Pour the hot figs and syrup into sterilized glass jars (sterilized by submersion in boiling water for 10 minutes). Seal with lids and invert until completely cooled.

Once cooled, the caramelized figs are ready. Invert the glass jars again and store in a cool, dry location for 1 month.