Wash figs, put them in a casserole standing with points up, cover with sugar and lemon juice plus the grated zest, let rest overnight in the fridge.
Bring the casserole on low heat, let the fig boil without touching them until the juice become thick and caramelized.
Can the figs plus the juice when they're still very very hot, close the jars with their lids and put them upside down to cool.
Once completely cool turn the jars up and see if they are vacuum sealed, if not you can put jars in a pan with cold water and bring them to a boil until the vacuum is made.
They can be stored for a whole year if sealed correctly.