3 lbs. fresh figs, washed with stems trimmed and quartered (1.5kg)
7 cups of sugar (1.4kg)
5 whole cloves
2 sticks whole cinnamon
½ cup fresh lemon or lime juice (120ml)
2 lemon or lime peels (optional)
1 envelope liquid pectin for jam (3fl oz/89 ml)
Place 1/2 of the prepared figs in a heavy enameled pot. Add 2-3 cups of the sugar. Add another layer of figs and then the remaining sugar. Place the cloves in a tea ball or make a sachet using cheese cloth. Add the tea ball (sachet) and whole cinnamon to the pot. Add the lemon juice and the optional lemon or lime peels.
Place the pot on the stove and bring the mixture to a boil. Using a potato masher, crush the figs as they cook. Allow the jam to boil for 1 minute. Add the pectin and continue to cook and crush the fruit for another minute. Remove from the heat and allow to cool completely.* Remove the spices and lemon or lime peel. Store in the refrigerator.
*This recipe can also be canned by water-bath processing, whereas you would fill clean glass jars with the hot jam before sealing and processing.