Sprinkle figs, unpeeled, with baking soda, and cover with boiling water; slosh up and down, and drain well. Spray with clear water and drain. Add 3 cups sugar to 2 qts. water. Cook until the sugar dissolves. Add figs and simmer for 30 minutes. Add remaining sugar (2 cups), the vinegar, and the spices, tied in a bag. Cook gently until the figs are clear. Cover and let stand for 12-24 hours in a cool place. Remove spices. Heat to simmering and pack into hot sterilized pint jars, leaving 1/4-inch headspace. Process in boiling-water bath for 10 minutes. Makes about 8 pints. Posted to