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Sweet Fig Pickles
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Is your fig tree overburdened? Try this delicious treat! This must stand 12 to 24 hours before canning.
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
Peel figs. (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. Add figs and cook slowly for 30 minutes.
Add 2 cups sugar and vinegar. Tie spices in a cheesecloth bag; add to figs. Cook gently until figs are clear. Cover and let stand 12-24 hours in a cool place. Remove spice bag.
Bring to simmer; pack hot into hot jars, leaving 1/4" head space.
Remove air bubbles. Adjust caps. Process pints and quarts 15 minutes in boiling water bath.
8 pints
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