| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
|
1 |
Servings |
INGREDIENTS
| 4 |
qt |
Firm-ripe whole figs (5 lbs+) |
| 2 |
qt |
Water |
| 1 |
tb |
Whole cloves |
| 2 |
|
Cinnamon sticks |
| 5 |
c |
Sugar |
| 3 |
c |
Vinegar |
| 1 |
tb |
Whole allspice |
INSTRUCTIONS
Sprinkle figs, unpeeled, with baking soda, and cover with boiling water;
slosh up and down, and drain well. Spray with clear water and drain. Add 3
cups sugar to 2 qts. water. Cook until the sugar dissolves. Add figs and
simmer for 30 minutes. Add remaining sugar (2 cups), the vinegar, and the
spices,tied in a bag. Cook gently until the figs are clear. Cover and let
stand for 12-24 hours in a cool place. Remove spices. Heat to simmering and
pack into hot sterilized pint jars, leaving 1/4-inch headspace. Process in
boiling-water bath for 10 minutes. Makes about 8 pints. Posted to
Kitmailbox by ddmmom@popalex1.linknet.net on Jul 06, 1997
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