Ingredients:
4 quarts firm-ripe figs
3 cups sugar
2 quarts water
2 cups sugar
3 cups vinegar
2 sticks cinnamon
1 tablespoon whole allspice
1 tablespoon whole cloves
Directions:
Peel figs or if using unpeeled, pour boiling water over the figs and let stand until cool and then drain.
Add 3 cups sugar to water and cook until dissolved.
Add figs and cook slowly for 30 minutes.
Add 2 cups sugar and vinegar. Tie spices in a cheesecloth bag and add to figs. Cook gently until the figs are clear.
Cover and let stand 12 to 24 hours in the refrigerator.
Remove the spice bag and heat figs in brine until boiling.
Place in jars, leaving 1/2 inch headspace. Seal and process in a boiling water canner based on the table below.
Pack Style |
Jar Size |
0-1,000 ft. Altitude |
1,001-3,000 ft. Altitude |
3,001-6,000 ft. Altitude |
Above 6,000 ft. Altitude |
Hot |
Pints |
15 minutes |
20 minutes |
20 minutes |
20 minutes |
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