Recipe information
Yield
Makes about 3 1/2 cups
Ingredients
1
/2 lemon (unpeeled), thickly sliced, seeded
1
1/2 pounds fresh ripe figs, halved (about 4 cups)
2
1/4 cups sugar
1
3-inch cinnamon stick
2
1/4 teaspoons minced peeled fresh ginger
1
/8 teaspoon ground cloves
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Preparation
Finely chop lemon in processor. Add figs. Using on/off turns, process until figs are coarsely pureed. Transfer mixture to heavy large saucepan. Add 2 1/4 cups sugar, cinnamon stick, 2 1/4 teaspoons minced ginger and 1/8 teaspoon ground cloves. Simmer until mixture thickens to jam consistency and candy thermometer registers 200°F, stirring often, about 20 minutes. Discard cinnamon stick. Divide hot preserves among hot clean jars. Cover tightly and refrigerate up to 2 months.