Chop the figs roughly discarding stems. Place in a large saucepan with the orange zest and juice, lemon juice, tea, cinnamon and cloves. Add 1/2 pint water and leave to soak for 4 hours.
Warm the sugar in a low oven. Put the pan of figs over a low to moderate heat and add the sugar. Stir until the sugar has dissolved completely.
Bring to the boil and simmer until thick, stirring occasionally at first and more often as it thickens to prevent burning. The syrup should coat the back of a spoon.
Stir in the walnuts then pour into hot sterilised jars. Seal and label.