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Sweet Fig Pickles

Source of Recipe

from home cooking


List of Ingredients

4 quarts firm, ripe figs (about 30)
3 c. + 2 c. sugar, divided
2 quarts water
2 sticks cinnamon
1 tbsp. whole allspice
1 tbsp. whole cloves
3 c. vinegar


Recipe

Peel the figs. If unpeeled are preferred, pour some
boiling water over the figs. Let stand until cool; then drain.
Add the 3 c. sugar to the 2 quarts of water and cook until
the sugar dissolves. Add figs and cook slowly for 30 minutes.
Add the remaining 2 c. sugar and the vinegar.
Place the spices in a cheesecloth bag and tie.
Add to the figs and cook gently until the figs are clear.
Cover and let stand for 12 - 24 hours in a cool place.
Remove the spice bag. Bring to a simmer.
Pack hot, into hot pint or quart jars, leaving 1/4" space at the top.
Remove any air bubbles. Adjust caps.
Hot water bath for 15 minutes.
Makes 8 pints or 4 quarts.