3 qts. figs
2 qts. boiling water

Pour water over figs, allow to stand for 5 minutes.

SYRUP:

6 c. sugar
1 c. water
1 c. vinegar

SPICES:

1 tbsp. whole spices
1 tsp. whole cloves
2 sticks cinnamon

In a small cheese cloth bag place 1 tablespoon spices, 1 teaspoon whole cloves, 2 sticks cinnamon. Tie securely and place in syrup to a boil. Drain figs and place into hot syrup. Boil for 10 minutes. Do this for 2 consecutive mornings. On the 3rd morning pack figs with syrup in sterilized jars. Fill to neck of jars; seal. Process for 10 minutes. Yield: 6 pints.