Prepare canner, jars, and lids. See The Ball Complete Book of Home Preserving for guidance. Lay out a clean towel, along with a small bowl of white vinegar (to wipe off rims) and your canning supplies on a clean counter.

Gently wash figs in vinegar

Put honey, water, orange zest, cinnamon, and cloves in a pot. Bring to a boil and simmer for 3 minutes.

Add figs to the syrup and boil for 3 minutes.

Using a slotted spoon, pack the figs into prepared jars. 

Divide cinnamon sticks and cloves between the two jars.

Add 1 tbsp lemon juice to each jar

Fill jars to 1/2" headspace with honey syrup

Wipe rims with vinegar and 

Remove any air bubbles and adjust headspace.

Center lid on jar and screw band down until resistance is met, then increase to fingertip tight. Or, if using Weck Jar, place rubber gasket, glass lid and metal clips on the jar.

Place jars in canner, making sure they are completely covered with water by at least one inch.

Cover pot and bring to a boil

Boil for pints jars for full 45 minutes, or adjust for altitude via Ball Complete Book of Home Preserving. The time to bring your pot to a boil should not be counted in the minute boil time.

Once processing time is complete, remove the lid and wait for 5 minutes before taking the jars out of the pot.

Let rest, undisturbed, for 24 hours.  Refrigerate any unsealed jars.