1 lb. figs. 1/2 teaspoonful powdered cinnamon. 2 1/2 lbs. apples. 1 lemon. 1/8 teaspoonful grated nutmeg. 1/2 lb. (1 cup) sugar. 1 quart water. 7 cloves.
Grind figs in food chopper. Core, pare and chop the apples, and put into a saucepan with the figs, grated lemon rind and strained juice, spices and water. When half done add the heated sugar.
Seal in jars.
Another Method: Wash one pound of figs, cut them into quarters and put them in a saucepan with one pint of cold water. Boil slowly for two hours, and pour into a dish to get cold. Take four pounds of apples, wash them, cut them into rough pieces, put them into a clean saucepan, with five cupfuls of water, boil for one and one-half hours, then strain without pressure through a jelly bag.
Put the juice into a preserving kettle, add the figs and allow to boil for fifteen minutes, then add four pounds of heated sugar, eight pieces of whole ginger, and boil until it sets.