Prep 15 mins
Cook 45 mins
A delicious and unusual way to use up any extra figs you may have. From the US Regional Cookbook, Chicago Culinary Arts Institute, 1947. While this recipe is written in a relatively old-fashioned way, it is perfectly safe if processed using modern methods. If you are unfamiliar with these techniques, please go to http://www.uga.edu/nchfp/how/can_home.html for the current information.
- 1 tablespoon baking soda
- 1 gallon water
- 7 lbs fresh figs
- 3 lbs sugar
- 1 pint vinegar
- 1 tablespoon cinnamon
- 1⁄2 teaspoon ground cloves
- 3 lemons, thinly sliced
- Dissolve soda in water, bring to a boil and pour over figs.
- Let stand a few minutes, drain and rinse thoroughly in cold water.
- Dissolve sugar in vinegar, add spices and lemons and bring to a boil in a large, nonreactive stockpot.
- Add figs and cook until clear.
- Lift out figs and pack into jars.
- Reduce syrup until thick and pour over the figs.
- Top jars with seals and rings.
- Process jars in boiling water bath until lids seal.
A great way to use up extra figs. Wonderful with cheese and crackers. The ladies in my book club fight over these figs.