Combine sugar, vinegar and water in 2-quart saucepan. Heat and stir until sugar dissolves. Tie spices in cheesecloth and add to pan along with figs. Simmer, uncovered, for about 45 minutes or until figs are glossy and juice is thick and syrupy. Remove spices. Stir in lemon slices. Cool and store in refrigerator. Reheat to serve. Or immediately, pack in 3 hot sterilized half-pint jars and process in water bath for 15 minutes. Cool. Decorate or wrap jars as desired and tie with a bow for gift giving.
Makes 6 to 8 servings (1-1/2 pints)