Fig jam with chocolate and chili

Ingredients for 1 servings:

• 1,000 g fig(s), fresh, fully ripe, blue or green
• 100 g dark chocolate, 70% cocoa content
• 3 chili peppers, fresh
• 150 ml lemon juice, freshly squeezed
• 500 g gelling sugar, 1:2

Instructions

Working time approx. 30 minutes; Rest time approx. 3 hours; Cooking/baking time approx. 20 minutes; Total time approx. 3 hours 50 minutes

for 7 jars of 212 ml each

Carefully wash the ripe figs and pat them dry, remove the stems, and roughly chop them. It doesn’t matter whether they’re green or purple; they should be well-ripened and aromatic (and preferably fresh from the tree) – and, of course, taste good. Also remove the stems from the chili peppers, cut them lengthwise, and remove the seeds. Finely chop the rest and place them in a saucepan with the chopped figs. Add the gelling sugar and mix the entire mixture well with a wooden spoon. Cover and let everything sit for about 3 hours (at room temperature) to allow the figs to release their juices. After this resting time, add about 150 ml of freshly squeezed lemon juice and then briefly puree the fruit with a hand blender. Slowly bring the puree to a boil and simmer for another 7 minutes, bubbling gently. Don’t forget to stir! Only now do you fold in the chocolate, which you previously roughly chopped. Immediately pour the finished jam into the prepared jars, close tightly (screw caps), and let stand upside down for about 7 minutes. Then turn upside down and let cool completely. It’s not only perfect as a spread, but even better as an accompaniment to cheese, fish, and meat. Note: This sophisticated fig jam has a wonderful, dark red color and a creamy consistency. While the palate delights in the sweet aroma of the figs, further enhanced by a tangy hint of chocolate, the spice of the chili pepper surprises “from behind.” All in all, an explosion of flavor and a firework for all taste buds.