Fig jam with chevre
2 lb peeled figs (diced)
3/4 cup sugar
1/8- 1/3 cup lemon juice (I like mine to taste really bright, so I used 1/3)
1 stick cinnamon
3 whole cloves
Boil it all for 30 mins in a pot with a heavy/ thick bottom, stirring occasionally to ensure the bottom doesn’t scorch.
My jam was very light in color because I used Janice kadota figs (light green on the outside, pale pink on the inside). If you use other varieties, your jam may be darker.