Instructions: Wash 3 half-pint jars; fill with hot water until needed. Prepare lids as manufacturer directs.

Combine the sugar and water in a non-aluminum saucepan large enough to hold the figs eventually. Bring to a boil over high heat, stirring to dissolve the sugar, then reduce the heat to medium and simmer until a light syrup forms, 5 to 7 minutes.

Meanwhile, cut out an 8 inch square of cheesecloth. Place in the center the allspice berries, chopped thyme and rosemary, juniper berries, 1 bay leaf, and the 2 inch-piece orange peel. Gather up the corners and tie them with kitchen string to make a spice bag. Add the spice bag to the syrup, reduce the heat to low, and simmer for 20 minutes.

Add the figs to the simmering syrup. Continue to cook over low heat for 15 minutes, turning the figs gently from time to time.

Remove the spice bag and discard (after giving the bag a vigorous squeeze against the side of the pot to release as much of the spicy juice as possible).

Using a slotted utensil, firmly pack the figs into 3 clean, dry half-pint jars.

Divide the balsamic vinegar equally among the jars (1/4 cup in each jar).

Ladle the hot syrup into 1 hot jar at a time, leaving 1/2 inch head space.

Tuck a sprig each of the thyme and rosemary, a bay leaf, and a 1 inch-piece orange peel into the jar. Wipe jar rim with a clean damp cloth. Attach lid.

Repeat the procedure with remaining 2 jars.

Process the jars in a boiling-water canner for 20 minutes (25 minutes at 1,000 to 6,000 feet; 30 minutes above 6,000 feet).

If you dont want to process the jars, store them in the refrigerator (up to several months for best quality).

Georgeanne Brennan

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