Fig mustard with fresh figs

Ingredients for 1 servings:

• 500 g figs, fresh, approx. 6 – 8 pieces
• 80 g mustard seeds, yellow
• 20 g mustard seeds, black
• 50 ml port wine
• 25 ml raspberry vinegar or balsamic vinegar bianco
• 1 lemon(s), juice
• 2 pinch(s) organic lemon peel, finely grated
• 100 g sugar
• 2 pinches of salt
• 1 tsp thyme

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

Fruity mustard, perfect with cheese and grilled food

Wash the figs, trim the stems, and cut into small pieces. Purée the fig pieces with port wine, lemon juice, and lemon zest in a blender or with an immersion blender. Place the mixture in a saucepan and bring to a boil briefly. Add the thyme and salt, stir, and simmer over low heat. Roughly crush or grind the mustard seeds in a mortar or spice grinder. Add the crushed mustard seeds to the saucepan and stir well. Bring to a boil over medium heat, stirring frequently. Let it simmer for about 4-5 minutes, bubbling, then stir in the vinegar. Simmer briefly again. If the mustard is still too runny after 20 minutes, simply simmer for a little longer. If it seems too thick, thin with a little vinegar or port wine if necessary. Pour the finished mustard into sterile jars while still hot and seal them airtight. Sterilize jars by heating them in the oven at 150°C for about 10 minutes or by briefly boiling them. (Do not place plastic or rubber in the oven!) Tip: If fresh figs are not available, dried figs can also be used. In this case, increase the amount of liquid.