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Preserved Figs
Yields: 1 serving(s)
Ingredients
- 1 pound(s) fresh figs
- 1 pound(s) sugar
- 2 cup(s) apple cider or rasberry vinegar
- 2 tablespoon(s) whole spices; such as cloves,
- Cinnamon; nutmeg, cardomon
- 3 black peppercorns; (up to 4)
- 1/4 teaspoon(s) powdered ginger
Directions
Wash Figs.
- Boil vinegar, sugar and spices briefly in a pot.
- Add the figs and cook on a low flame until the fruit is soft about 15 minutes.
- Remove just the fruit and place in a canning jar, if available.
- If not a regular jar is fine.
- If the mixture is thin, boil until it thickens.
- Pour over the figs in the jar and seal tightly.
- If it is not hermetically sealed as in a canning jar, then refrigerate.
- Allow for at least a week to pass for optimum taste.
Rate this recipe: (2 votes, average: 5 out of 5)
(2 votes, average: 5 out of 5) 
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