Mmm, Mmmm, Mmmm!  My kitchen smells soooo yummy right now!  I am making another batch of fig preserves and it is simmering away on the stove as I type.  It gives such a warm, cozy feeling to know that I am preserving bounty from the season to be able to share with friends and family this fall and winter!

I am actually making two different kinds of fig preserves - one is a Spiced Fig Jam and the other is Fig Preserves (the way our great-grandparents used to make it...no preservatives, no pectin, all natural!).  They both taste so great!  I thought maybe someone else might have a bounty of figs (Wish ours were free! We buy them from an older couple near here who grow them pesticide-free and sell by the quart, very reasonably, I might add, thank goodness!) so am posting the recipe I use for the spicy fig jam.  Hope you enjoy it as much as we do - and by all means, leave a comment to let me know you tried it!

Spiced Fig Jam

Makes about 3 1/2 cups.

Ingredients:  1/2 lemon (unpeeled), thickly sliced and seeded

                   1 1/2 pounds fresh ripe figs, halved (about 4 cups)

                   2 1/4 cups sugar (I use organic or Rapadura)

                   1 (3 inch) cinnamon stick

                   2 1/4 teaspoons minced peeled fresh ginger

                   1/8 teaspoon ground cloves

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 degrees Fahrenheit, stirring pretty often.  This should take about 20 minutes or so.  Discard cinnamon stick.  Divide hot preserves among hot clean jars.  Process about 10 minutes in hot water bath canner.