Recipe - Preserved Figs

1 pound Fresh figs
1 pound Sugar
2 cup Apple cider or rasberry
vinegar
2 tablespoon Whole spices; such as
cloves,
Cinnamon; nutmeg, cardomon
3 Black peppercorns; (up to 4)
One fourth teaspoon Powdered ginger

Source: Jewish Communication Network URL:
http://www.virtual.co.il/city_services/holidays/tubshvat/recipes.htm

1. Wash figs.

2. Boil vinegar, sugar and spices briefly in a pot.

3. Add the figs and cook on a low flame until the fruit is soft (about 15
minutes).

4. Remove just the fruit and place in a canning jar, if available. If not a
regular jar is fine.

5. If the mixture is thin, boil until it thickens. Pour over the figs in
the jar and seal tightly.

6. If it is not hermetically sealed (as in a canning jar), then
refrigerate. Allow for at least a week to pass for optimum taste.

Posted to BakeryShoppe Digest by Linda Shapiro lss@coconet.com on Feb 7,
1998