FIG JAM

1 lb. figs
1½ c. vinegar    
¾ lb. sugar
Ground ginger (optional)
Lemons (optional)

Top and tail clean figs, slice and place in a jam pan with vinegar. Cook over a very low heat until juice has begun to run, then raise temperature slightly so jam comes to a simmer slowly. When fruit is quite pulpy, add warmed sugar. (Sugar can be added at room temperature, but if the weather is really cold, it is advisable to warm the sugar by placing it near the stove or warming it in a warm oven for a short time.) Bring jam to a rolling boil for about 30 minutes or until setting point is reached. Jam can be enhanced by the addition of either ground ginger or sliced lemons or both. Yield: About 4 medium jars per 1 pound of fruit.

BACON-WRAPPED FIGS

Wrap each fig with a piece of bacon. For ease of use, slice bacon in half lengthwise and wrap it around the fit in a spiral. Place figs on a baking sheet and broil, turning as needed, until bacon is crisped and brown...