Yield: 10 Pints
| Measure | Ingredient |
|---|---|
| 7 pounds | Figs |
| 4 pounds | Sugar |
| 1 pint | Vinegar |
| 1 pint | ;Water |
| 1 teaspoon | Cloves |
| 1 teaspoon | Allspice |
| 1 teaspoon | Cinnamon |
| ½ teaspoon | Mace |
| 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.