Recipe: Linda: Here is a similar recipe, but without the pineapple - Fresh Fig Conserve

pineapple. I sincerely hope it will help you.

FRESH FIG CONSERVE
From Sunset Magazine's "Canning, Freezing & Drying"; Lane Publishing Co. jmerrill

2 1/2 Pounds fresh figs
2 1/2 Cups sugar
1/3 Cup lemon juice
1 Tablespoon grated orange peel
1/4 Cup chopped walnuts

Chop figs. Place in a heavy-bottomed 8- to 10-quart pan. Stir in sugar until well blended. Let stand 1 hour. Bring fig mixture to a boil over medium heat, stirring often. Boil, uncovered, stirring often until thickened (about 20 minutes). As mixture thickens, reduce
heat and stir more often to prevent sticking. Stir in lemon juice, orange peel and walnuts. Return mixture to a boil; continue to boil, stirring, for 3 minutes. Ladle hot conserve into hot, sterilized half-pint jars, leaving a quarter-inch space at top. Process in boiling water for 5 minutes. Makes 5 half-pints.