A deliciously spicy recipe made of fresh figs and red chilies.
- 500g of washed and dried fresh figs
- 1 fresh red chili pepper or 1 fresh Hungarian pepper, finely chopped
- 1 cup sugar
- ½ teaspoon salt, or to taste
- ¾ cup white vinegar Click here to buy
- 1 teaspoon paprika
- ½ teaspoon red chili, ground (if not using hot peppers)
- ¼ teaspoon nutmeg, (freshly grated from a whole nutmeg is best)
- ¼ teaspoon cinnamon, ground Click here to buy
- Cut off stems from figs, pat dry after washing, and slice into fours. Combine figs, chili pepper, sugar, salt, vinegar, and spices in a heavy 6” pot. Bring to boil on high heat then lower to a simmer.
- 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.
- Makes one half-liter 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 ground red chili for added heat. This is great served with cheese and crackers.