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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 4 |
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Is your fig tree overburdened? Try this delicious treat! This must stand 12 to 24 hours before canning. Ingredients:
4 quarts firm ripe figs (about 30) |
5 cups sugar, divided |
2 quarts water |
2 cinnamon sticks |
1 tablespoon whole allspice |
1 tablespoon whole cloves |
3 cups vinegar |
Directions:
1. Peel figs.
2. (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.
3. Add figs and cook slowly for 30 minutes.
4. Add 2 cups sugar and vinegar.
5. Tie spices in a cheesecloth bag; add to figs.
6. Cook gently until figs are clear.
7. Cover and let stand 12-24 hours in a cool place.
8. Remove spice bag.
9. Bring to simmer; pack hot into hot jars, leaving 1/4 head space.
10. Remove air bubbles.
11. Adjust caps.
12. Process pints and quarts 15 minutes in boiling water bath.
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