Preparation:
Blanch figs 5 to 10 minutes. Heat sugar and water and add vinegar and
spices (either ground or whole). Boil 5 minutes. Remove spice bag. Add figs
and cook until the fruit can be pierced with a toothpick and until
penetration of syrup is complete. (This may take a half hour at a slow
boil.) Fill sterilized jars and seal at once. | 