Select firm, well swollen-out figs, make an incision on the top of each with a sharp knife in the form of a cross, and steep them overnight in brine, using 2 tablespoons of salt to every 6 pints of water. Next day rinse thoroughly in fresh water and boil for half an hour or more until quite tender, then drain from the water. Make a syrup of sugar and water, using the water in which figs have been boiled, and allow the same weight of sugar as fruit, and 3 cups water to every cup of sugar. Put figs into the boiling syrup, together with a piece of stick cinnamon, and allow to cook fairly rapidly for a couple of hours, or until the fruit looks clear and transparent.
If liked, figs may be pared thinly. Another way is to make a solution of boiling water and washing soda, in the proportion of 1/4 taplespoon soda to about 2 quarts of water, to which add 1/4 tablespoon salt. Boil the figs in that until tender, then drain off the water, and cook in syrup as above.
Peel figs thinly, then leave overnight in a salt water solution, using one tablespoonful to about three pints of water. Next day rinse well in clear water, and prick with a darning-needle, then drop into a thick boiling syrup, made of sugar and water, allowing four pounds of sugar to every five pounds of fruit, and one cup of water to every cup of sugar. Cook until figs look clear and transparent. Instead of salt water, figs may be steeped for one hour in limewater, using 1 tablespoon lime to 6 pints water.
Peel off the skin, then put in the sun where there is no dust flying about, and leave until slightly dry. Then drop into a thick boiling syrup, using the same proportions as in the preceding recipe.