Print
Email
Add a photoServings: 1
Ingredients
- 4 quart Hard, ripe figs (about 30)
- 5 c. Sugar, divided
- 2 quart Water
- 2 stk cinnamon
- 1 Tbsp. Whole allspice
- 1 Tbsp. Whole cloves
- 3 c. Vinegar
Directions
- Peel figs. (If unpeeled are preferred, pour boiling water over figs and let stand till cold; drain.) Add in 3 c. sugar to water and cook till sugar dissolves. Add in figs and cook slowly for 30 min. Add in 2 c. sugar and vinegar. Tie spices in a cheesecloth bag; add in to figs. Cook gently till figs are clear. Cover and let stand 12-24 hrs in a cold place. Remove spice bag. Bring to simmer; pack warm into warm jars, leaving 1/4" head space. Remove air bubbles. Adjust caps. Process pints and wuarts 15 min in boiling water bath.
- Yield: about 8 pints
Toolbox
Add the recipe to which day?
Adding to Planner
Languages
Advertisement
Advertisement
Leave a review or comment
Leave a review
Sign Up — Free Membership it's free!
Recently featured in
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
Or connect via:
