1/2 lemon thickly sliced, seeded
1 1/2 pounds fresh ripe figs, halved (about 4 cups)
2 1/4 cups sugar
1 cinnamon stick, about 3 inches
2 teaspoons fresh ginger root, peeled and minced
1/8 teaspoon ground cloves
In a food processor bowl, place sliced and seeded lemon half. Pulse to chop lemon finely. Add figs to processor bowl and pulse until figs are coarsely pureed.
Transfer fig mixture to heavy large saucepan. Add sugar, cinnamon stick, ginger and ground cloves. Bring mixture to a boil, reduce heat and simmer until mixture thickens to jam consistency, stirring often, about 20 minutes. Discard cinnamon stick. Divide hot preserves among hot sterilized jars. Cover tightly and refrigerate up to 2 months.
YIELD: 3 1/2 cups