While cleaning up my computer I came across this one. I had hoped to make it with donated figs from my neighbor but he didn't have a good year. As soon as you're ready for the CROP, it always seems to be a small one. Ah Mama Nature..

Pickled Figs

2 3" sticks cinnamon

1 tablespoon whole allspice

1 tablespoon whole cloves

5 cups sugar, divided

2 quarts water

4 quarts firm, ripe figs, peeled

3 cups vinegar

Combine cinnamon, allspice, and cloves; tie loosely in a cheesecloth bag. Set aside.

Combine 3 cups sugar and water in a stainless steel stockpot; cook over medium heat, stirring constantly, until sugar dissolves. Add figs; cook over low heat 30 minutes. Add remaining sugar, vinegar, and spice bag, mixing well. Cook over medium heat, stirring occasionally, until figs are clear.

Remove from heat; cover and let stand 12 to 24 hours in a cool place. Remove spice bag; discard. Slowly reheat fig mixture over low heat until thoroughly heated.

Pack figs into hot sterilized jars, leaving 1/2" headspace. Remove air bubbles. Cover at once with metal lids, and screw bands tight. Process figs in boiling water bath 15 minutes. Yield: about 8 pints.

From the cookbook: "Visual Delights".