I've been collecting figs as they ripen and dehydrating them. Last weekend, while we had the canner out to process pickled cucumbers and peppers, I decided to make some jam from the figs too. This recipe is from The Complete Book of Small-Batch Preserving*.
Australian Spiced Dried Fig Jam
Makes 5 half-pints
1/2 pound dried figs
2 1/4 cups water
4 1/2 cups sugar
1/4 tsp ground cinnamon
1/4 tsp ground nutmeg
1 box powdered pectin
1/4 cup lemon juice
1. Combine figs and water in medium bowl and let stand 8 hours, or overnight.
5. Mix figs, pectin and lemon juice in stainless steel pot. Bring to a boil over high heat, stirring constantly.