6 1/2 lbs. ripe figs (peeled and weighed after peeling)
1 (#2 1/2) can crushed pineapple
Juice of 3 lemons
4 1/2 lbs. sugar
1 tbsp. each cinnamon, cloves and allspice

Mash peeled figs to a fine pulp. Add other ingredients. Mix thoroughly and cook until thick, stirring constantly. Pour into sterilized jars and seal.

Makes 12 (6 oz.) jars.

If using half of the recipe, use only 1 tsp. spices.

Great on ice cream in addition to toast, rolls, etc.