An delicously spicy recipe made of fresh figs and red chillies.
500g of washed and dried fresh figs
1 fresh red chilli pepper or 1 fresh Hungarian pepper, finely chopped
1 teaspoon paprika
½ teaspoon red chili powder, (if not using hot peppers)
¾ cupwhite vinegar
1 cup sugar
½ teaspoonsalt, or to taste
¼ teaspoon nutmeg, (freshly grated from a whole nutmeg is best)
¼ teaspooncinnamon powder
- 1. Cut of stems from figs, pat dry after washing and slice into fours. Combine figs, sugar, vinegar and spices in a heavy 6” pot. Bring to boil on high heat then lower to a simmer.
- 2. Stir intermittently and mash fig pieces with a wooden spoon. Cook for 45 minutes to one hour, until sugar syrup is thick and sticky, or jam temperature reaches 220 degrees Fahrenheit. Cool and seal in sterilized jars and refrigerate.
- 3. Makes one half litre jar.
Figs, peppers, sugar and vinegar. I like to add salt to enhance the tartness. You can add any spices you want. If using sweet chilies, add ¼ teaspoon red chili powder for added heat. This is great served with cheese and crackers.