- 7 pounds granulated sugar
- 3 cups vinegar
- Thin slice of lemon rind (optional)
- 1 tablespoon whole cloves
- 5 sticks cinnamon
- 7 pounds fresh California figs
- Blanched almonds (optional)
ProcedureIn large stockpot, boil sugar, vinegar, and lemon together for 10 minutes. Add cloves and cinnamon. Stir in figs and simmer 2 hours. Remove from heat and let stand overnight, or 2 to 3 days. Turn occasionally to plump. Add almonds; reheat to boil; turn into sterilized jars, cover and seal, according to manufacturer's directions.
Note:Recipe as prepared above is low in fat, saturated fat, cholesterol, and sodium.
Yields: 6 pints
Serves: 96 (2 tablespoons each)
NUTRITION FACTS (per serving)Calories 150 (1% from Fat); Total Fat 0g; Potassium 79mg; Carbohydrate 40g; Sugar 38g; Dietary Fiber 1g;