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