2 pounds fresh figs, stemmed and quartered

1 cup sugar

1/2 cup chopped hazelnuts

1 teaspoon ground cinnamon

1/2 teaspoon ground cloves

1/4 teaspoon ground ginger

1 packet (1.75 ounces) powdered fruit pectin

In a large saucepan or Dutch oven, combine figs, sugar, hazelnuts, cinnamon, cloves, ginger, and powdered fruit pectin.

Bring to a boil over high heat, stirring constantly.

Reduce heat to medium and simmer for 10 minutes, stirring occasionally.

Remove from heat and let cool slightly before serving. For storage, pour into sterilized jars and seal tightly.

Choose ripe figs for the best flavor.

Feel free to adjust the sweetness by reducing sugar.

This recipe can be canned for longer shelf life if properly sealed.