3 (12 oz.) pkgs. dried figs
Boiling water
2 1/2 c. sugar
1 tsp. ground cinnamon
2 c. white vinegar
1 tsp. ground cloves
1/4 tsp. ground mace

Day ahead or up to 3 weeks:

In large bowl place figs and enough boiling water to cover. Set aside and let stand 1-2 hours until figs are plump and tender. In 2-quart pan over medium high, heat remaining ingredients to boiling.

Reduce to low; cover and simmer 20 minutes. Drain figs; pack into 3 (20 ounce) jars. Add syrup. Cover and refrigerate at least 12 hours.