6 qts. figs (8 lbs.)
8 c. brown sugar
4 c. (5% acid) cider vinegar
7 sticks cinnamon
2 tsp. whole cloves
1 gal. water with 1 tbsp. salt

Wash figs, cover with salt water in 10 quart pot. Bring to boil, simmer 15 minutes, uncovered, drain. Combine sugar, vinegar and spices (tied in cheesecloth bag) in 5 quart pot, bring to boil. Pour over figs and simmer uncovered for 1 hour.

Pack loosely into 8 hot pint jars, cover with syrup, filling to 1/4 inch of jar top. Adjust lids. Process in boiling water bath for 20 minutes. Start to count processing time when water in canner returns to boiling. Remove jars, seal. Makes 8 pints.