- 5 quarts, firm ripe figs
- 8 cups sugar
- 2 cups vinegar
- 1 1/2 tbspns whole cloves
- 1 1/2 tbspns allspice
- 1 1/2 sticks cinnamon
Let stand overnight in refrigerator. Bring syrup and figs to boiling point.
Sterilize pint jars, rings, and lids. Fill hot jars with figs; fill with syrup. Add rings and hot lids. Tighten lids; process in 180 to 190 degree bath for 30 minutes.
Remove from bath water; let cool away from draft. Remove rings; test for complete seal by gently lifting up on edge of lid. Remove rings on jars.
(Origin - "Salads and Vegetables - Favorite Recipes of Home Economics Teachers" by Favorite Recipes Press, 1964. This recipe was by Mrs. Ruth L. Thorne of Imperial Junior High School in Ontario, California.)
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