Peel figs. (If unpeeled are preferred, pour boiling water over figs and let stand until cool; drain.) Add 3 cups sugar to water and cook until sugar dissolves. Add figs and cook slowly for 30 minutes. Add 2 cups sugar and vinegar. Tie spices in a cheesecloth bag; add to figs. Cook gently until figs are clear. Cover and let stand 12-24 hours in a cool place. Remove spice bag. Bring to simmer; pack hot into hot jars, leaving 1 cm head space. Remove air bubbles. Adjust caps. Process pints and wuarts 15 minutes in boiling water bath. Yield: about 8 pints