| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Pickles |
1 |
Servings |
INGREDIENTS
| 4 |
qt |
Firm, ripe figs (about 30) |
| 5 |
c |
Sugar; divided |
| 2 |
qt |
Water |
| 2 |
|
Sticks cinnamon |
| 1 |
tb |
Whole allspice |
| 1 |
tb |
Whole cloves |
| 3 |
c |
Vinegar |
INSTRUCTIONS
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.
Yield: about 8 pints
Posted by DELLA MASIA, Prodigy ID# TXBG93A.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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