Weigh the figs after
topping and cleaning the bottoms. Determine the proportional amount of sugar
required.
Mash or cut figs into
chunks, choose how chunky you want your jam to be.
Add spices, lemon juice
and rind. Cover with sugar and allow to sit for 2 hours.
Slowly bring the mixture
to the boil over 15-20 minutes. Slowly boil for 1 hour. Cool and slowly boil for
15 minutes the next day. Cool.
Pour into air tight
container that has been scorched with boiling water. Refrigerate.
For variations add
freshly roasted or dry fried almonds.
The greatest obstacle to discovery is not ignorance -- it is the
illusion of knowledge.