Spiced Fig Jam

Tie the cinnamon sticks and cloves in a square of cheesecloth. Combine the figs, sugar, and water in a large, heavy sauce pan. Drop in the bag of spices and bring the mixture slowly to a boil, stirring until sugar dissolves. Cook over low heat until the mixture has become very thick, about 45 minutes to an hour, stirring frequently to prevent scorching. You can, if you wish, use a stick immersion blender to blend in any of the fig skins that haven’t broken down. Add lemon juice, remove the spice bag and cook 1 minute longer. Pour the hot jam into hot sterilized jars, leaving 1/4″ head space. Adjust caps. Process 10 minutes in boiling water bath.

Makes about 5 pints.