FIG JAM
5 lb. figs
6 c. sugar
¾ c. water
¼ c. lemon juice
Completely cover figs with boiling water for 10 minutes. Drain, stem and chop figs. Measure 2 qt. chopped figs. Combine figs, sugar and water in large saucepan and slowly bring to a boil, stirring until sugar dissolves. Cook rapidly until thick. Stir frequently to prevent sticking. Add lemon juice and cook 1 minute longer. Remove from heat. Pour hot jam into hot jars leaving ¼-inch head space. Adjust two-piece caps. Process 15 minutes in a boiling water canner.
FIG PICKLES
4 qt. firm, ripe figs (about 30 medium)
5 c. sugar, divided
2 qt. water
3 c. vinegar
2 sticks cinnamon
1 Tbs. whole allspice
1 Tbs. whole cloves
Peel figs. Combine 3 c. sugar and water; cook until sugar dissolves.  Add figs and cook slowly 30 minutes. Add 2 c. sugar and vinegar. Tie spices in a spice bag; add to figs. Simmer until figs are transparent. Cover, let stand 12 to 24 hours in a cool place. Remove spice bag. Bring to a simme...