Soak as many figs as you can cover with 4.8 litres vinegar for three days, then pour off the vinegar and add to it 1 kg sugar or treacle, 1/4 teaspoon cayenne pepper, 125 grams salt, 60 grams each of allspice, ground cloves and ground ginger and boil for 1/4 hour. Pour over the figs while boiling and cover jars.
Source: The South Australian Country Women's Association Incorporated Presents Ways with Fruit and Vegetables (1st edn, 1977), p.15.
Source: The South Australian Country Women's Association Incorporated Presents Ways with Fruit and Vegetables (1st edn, 1977), p.15.
