<i>Have ready hot, sterilized jars and their lids.</i> Trim the fig stems, leaving a little of the stem attached to each fig. In a large nonreactive saucepan, combine the sugar and orange and lemon juices. Bring to a boil over medium-high heat, stirring to dissolve the sugar.
Add the figs, reduce the heat to medium, and cook, stirring gently, for 5 minutes. Using a slotted spoon, transfer the figs to a bowl. Add the orange zest to the syrup and cook, uncovered, until reduced by one-third, 2-3 minutes. Return the figs to the pan and cook for 1 minute to heat through.
Using the slotted spoon, divide the hot figs evenly among the jars. Ladle the syrup over the figs, leaving 1/4 inch of headspace. Remove any air bubbles and adjust the headspace, if necessary. Wipe the rims clean and seal tightly with the lids.
Process the jars for 10 minutes in a boiling-water bath. The sealed jars can be stored in a cool, dark place for up to 1 year. If a seal has failed, store the jar in the refrigerator for up to 1 month.
This recipe is reprinted with permission from <a href="http://www.weldonowen.com/food-drink/baking-desserts/art-preserving">The Art of Preserving</a> by Rick Field, Lisa Atwood and Rebecca Courchesne and published by Weldon Owen.