Recipe information
Yield
Makes about 3 pints
Ingredients
4 pounds sugar
1 1/2 cups water
16 very large fresh figs
1 lemon, thinly sliced and seeded
1 orange, thinly sliced and seeded
6 cinnamon sticks
30 whole cloves
6 whole cardamoms
Preparation
Bring sugar and water to a boil in a large pot. Turn heat very low and add figs and lemon and orange. Tie the spices in a cheesecloth bag, add to the pot and simmer slowly for about 1 hour or until the figs look glazed and the juice is syrupy and golden. Discard the spice bag and very carefully spoon the figs, lemon and orange slices and syrup into hot, sterilized preserving jars. Cover and seal.
