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Ingredients
  • One quart canning jar OR three to four ½ pint canning jars with lids and rings
  • 1 ¼ cups honey
  • 2 cups water
  • ¾ cup balsamic vinegar
  • 1 pound small firm-but-ripe fresh brown figs (18 to 20)
  • 1 teaspoon black peppercorns
  • a sprig rosemary and/or thyme per jar
Note: Ingredients may have been altered from the original.
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