Spicy fig jam

Ingredients for 1 servings:

• 1 kg fig(s), fresh, blue
• ½ kg sugar
• 100 ml Cointreau
• 100 ml liqueur (limoncello)
• 5 cloves
• 5 star anise
• 3 chili peppers, fresh
• 10 chili threads
• 2 bags of agartine
• 1 lemon(s)

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

spicy, very tasty, nice souvenir

Wash and dry the figs, trim off the stems, and halve the fruit. Place the fig halves in portions with a portion of the Cointreau in a blender and puree. Place the figs, mixed with the Cointreau and pureed, in a saucepan and stir in the sugar. Fill a muslin bag with cloves and star anise, and a second with finely chopped fresh chili peppers. Add to the figs, stir once, and let stand for a day. Let the agartine soak in the limoncello for 5 minutes, then add to the fig puree along with the juice of one lemon and the bunch of chili flakes. Boil briskly for 5 minutes, stirring constantly, and pour into boiled, small twist-off jars. Cover and leave for 10 minutes, then turn over and let cool. Small baby food jars have proven to be a good choice. They make a great gift instead of flowers. This fig jam is very tangy, not extremely sweet and excellent as a spread on bread, with muesli, yogurt, baguette, with French cheese, on mild goat cheese (finger food) and pâté.