|Arizona Highways magazine|
|per Sandee Eveland|
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.
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