| 1 | For jam: rinse and drain figs. |
| 2 | Clip stems and grind or chop figs fine. |
| 3 | Add water, bring to boil and cook and stir about 15 minutes or until water is absorbed. |
| 4 | Add sugar, salt and spice. |
| 5 | Cook and stir until of thick conserve consistency -- from 7 to 10 minutes. |
| 6 | Sift together flour, baking powder, salt and sugar. |
| 7 | Work shortening into flour mixture. |
| 8 | Add milk and beaten eggs, stir to blend. |
| 9 | Divide batter into 12 medium-sized greased muffin tins. |
| 10 | With a spoon, make a "well" in top of each muffin. |
| 11 | Fill each "well" with spoonful of jam. |
| 12 | Bake in hot oven (425°F). |
| 13 | About 18 minutes. |
| 14 | Serve hot with butter and remaining jam. |
