8 C ripe figs
2 C sugar
1″ knob of fresh ginger, peeled and finely diced
1 med lemon, thinly sliced
Juice of 1 additional lemon
1/4 t cardamon
1/4 t ceylon cinnamon
1 C water

In a dutch oven, layer the figs, lemon slices, sugar, ginger and lemon juice.
Cover and refrigerate overnight
The next day, add water, cover.
Bring the mixture to a simmer, over med heat.
Turn heat to low and slow cook covered for 1 hr. Watch carefully and stir occasionally.
After cooking 1 hr, covered, vent the lid and cook for another 1/2 hr, until the figs are translucent and the syrup has thickened.
Ladle into hot sterilized jars and process in water bath.

Makes about 10 cups.