Pickled Figs
By: Sheri Wetherell
Published: Friday, December 10, 2010 - 1:02am

Ingredients




7 pounds Figs
4 pounds Sugar
1 pint Vinegar
1 pint ,Water
1 teaspoon Cloves
1 teaspoon Allspice
1 teaspoon Cinnamon
1/2 teaspoon Mace

Preparation

1 Blanch figs 5 to 10 minutes. Heat sugar and water and add vinegar and spices (either ground or whole). Boil 5 minutes. Remove spice bag. Add figs and cook until the fruit can be pierced with a toothpick and until penetration of syrup is complete. (This may take a half hour at a slow boil.) Fill sterilized jars and seal at once.