Wash the figs by filling a bowl large enough to submerge them in water
Dissolve the salt and baking soda in the water
Using your hands toss gently so as not to bruise the figs
Drain the water rinse in clear water and drain again
Put the figs and sugar in a large pot over medium-low heat
Stir gently as they begin to cook
Raise the heat to medium when syrup forms and let it come to a gentle boil
Simmer uncovered for about 3 hours or until a foam appears around the edges of the pot
Stir occasionally
Spoon the hot mixture into 5 hot sterilized pint-sized preserving jars filling to within 12-inch of the top With a clean damp towel wipe the rim and fit with a hot lid Tightly screw on a metal ring
