|Firm ripe figs||4 Quart|
|Sugar||5 Cup (80 tbs), divided|
|Whole allspice||1 Tablespoon|
|Whole cloves||1 Tablespoon|
|Vinegar||3 Cup (48 tbs)|
Add 3 cups sugar to water and cook until sugar dissolves.
Add figs and cook slowly 30 minutes.
Add 2 cups sugar and vinegar.
Tie spices in a cheesecloth bag; add to figs.
Cook gently until figs are clear.
Cover and let stand 12 to 24 hours in a cool place.
Remove spice bag.
Bring to a simmer; pack hot into hot jars, leaving 1/4 inch head space.
Remove air bubbles.
Process pints and quarts 15 minutes in boiling water bath.