To prepare your figs, quarter them lengthways to display the attractive, deep red interiors to their best advantage. Grate the zest from the lemons and squeeze out the juice, reserving the pips. Tie the pips and the cloves in a square of muslin with a long piece of string attached to the saucepan handle, and suspend the bag in the liquid.

Add the lemon juice, figs, and 5 oz of water to the saucepan and simmer for about 15 minutes, or until the figs are tender. Remove the muslin bag.

Add the sugar, stirring constantly over a low heat until all the sugar is dissolved. Raise the heat and boil hard, stirring occasionally, for about 40 minutes until thick and syrupy.

Remove from the heat and skim any scum off the surface with a slotted spoon. Leave the preserve to stand for 10 to 15 minutes. Stir gently, then ladle into warm, sterilized jars. Cover and seal. Leave overnight to set. Store in a cool, dark place and refrigerate after opening.

Makes about 3½ lbs