Description
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.
Ingredients
- Baking Soda
- Water
- Fresh Figs
- Sugar
- Vinegar
- Cinnamon
- Ground Cloves
- Lemons
Instructions
- 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