- 1 tablespoon fine sea salt
- 6 quarts California Fresh Figs (about 8 pounds)
- 8 cups packed brown sugar
- 1 quart distilled white vinegar
- 3-inch cinnamon stick
- 2 teaspoons whole cloves
Combine 1 gallon of water with tablespoon salt. Add the figs. Bring to a boil over medium-high heat and cook 15 minutes.
Combine brown sugar and vinegar in large nonreactive pan and bring to boil over medium-high heat. Add cinnamon and cloves.
Drain figs well, and add to this boiling syrup, adjust the heat to maintain a simmer. Simmer 1 hour, until the figs are soft and surround by a thick syrup. Carefully discard the cinnamon stick.
Pack the hot figs into 8 sterilized pint jars, adding hot syrup to cover. Cover jars with sterilized lids and cool completely before using. Store unused figs in the refrigerator for 3 to 5 days.