- 15 cups whole fresh California figs
- 3-½ cups sugar
- 1 lemon, sliced thin
- 2 to 4 inches stick cinnamon
- 2 teaspoons whole cloves
- 2 teaspoons whole allspice
Wash and drain figs; turn into large pan. Add boiling water to cover and allow to stand about 1 minute drain, rinse in cold water and peel.
Combine peeled figs and lemon slices in large, non-reactive kettle. Tie spices in cheesecloth bag and add to kettle.
Heat gently and simmer, stirring frequently, until thick, about 1 hour.
Remove from heat and turn into hot, sterilized jelly glasses or ½- pint jars. Immediately top jelly glasses with melted parafin or cover and seal ½-pint jars. Cool and store in cool, dry place.
Recipe courtesy of the California Fresh Fig Growers Association.