5 lbs. figs, cut into 1/4" chunks
1 lemon
Juice of 1 orange
1 (5 oz.) jar preserved ginger, drained (not candied)
1 1/2 - 2 tsp. Chinese 5 spice
7 c. sugar
1 1/2 - 2 tsp. cinnamon

Slice the lemon into eighths. Grind in the blender or food processor with the ginger and the orange juice. Bring all the ingredients to a boil. Simmer until it is thick when tested on a cold plate. Stir frequently, as this does not take long to thicken and will stick if not stirred. It should take between 10 to 15 minutes. Ladle into 12 half pint sterilized jelly jars. Seal properly. This makes a good cookie filling and is also good as an hors d'oeuvre served on crackers with cream cheese.