Spiced Fig Preserve

1/2 lemon (unpeeled)sliced and seeded
1 1/2 lbs. ripe figs, halved
2 1/4 cups sugar
1 3-inch cinnamon stick
2 1/4 tsps. minced ginger
1/8 tsp. ground cloves.

Finely chop lemon in food processor
Add figs. Pulse until coarsely pureed
Transfer to heavy saucepan.
Add rest of ingredients.
Simmer until mixture thickens to jam consistency
and candy thermometer registers 200F
Discard cinnamon stick.
Divide mixture among hot jars.
Covere tightly and refrigerate.