Ingredients Jump to Instructions ↓

  1. Amount Measure Ingredient -- Preparation Method -- -- --

  2. 4 quart Firm, ripe figs (about 30)

  3. 5 cup Sugar -- divided

  4. 2 quart Water

  5. 2 Sticks cinnamon

  6. 1 Tablespoon Whole allspice

  7. 1 Tablespoon Whole cloves

  8. 3 cup Vinegar

Instructions Jump to Ingredients ↑

  1. Peel figs. (If unpeeled are preferred, pour boiling water over figs and letstand until cool; drain.) Add 3 cups sugar to water and cook until sugardissolves. Add figs and cook slowly for 30 minutes. Add 2 cups sugar andvinegar. Tie spices in a cheesecloth bag; add to figs. Cook gently untilfigs are clear. Cover and let stand 12-24 hours in a cool place. Removespice bag. Bring to simmer; pack hot into hot jars, leaving 1/4" headspace. Remove air bubbles. Adjust caps. Process pints and wuarts 15minutes in boiling water bath.


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