Wash figs by filling a bowl large enough to submerge them in water. Dissolve the salt and baking soda in the water. Using your hands, gently toss so as not to bruise the figs. Drain the water, rinse in clear water and drain again.

Put the figs and sugar in a large pot over med-low heat. Stir gently as they begin to cool. Raise the heat to medium when syrup begins to form, and let it come gently to a boil. Simmer, uncovered, for about 3 hours, or until a foam appears on the edge of the pot. Stir occasionally.

Sppon the hot mixture in to 5 hot sterilized pint-sized preserving jars, filling them to 1/2 inch from the top. With a clean damp towel, wipe the edge of the rim and fit with a hot lid. Tightly screw on metal ring. Process in a hot water bath for 15 minutes.

Using tongs, remove the jars, place on a towl, and let cool. Test the seals. Tighten the rings. Store in a cool dark place. Let age for at least 2 weeks before using.

Printed in Miami Herald.

Per 2 tbsp: 133 calories, 0.7 grams fat 16 cups whole figs (about 4 to 5 lbs)