This jam is truly sweet and spicy, but you can vary the chili according to your taste.
By Chitra Agrawal
I’ve eaten the jam quite a few ways, but my favorites are served with a baguette and a sharp cheese like cheddar, mixed in with plain yogurt and sliced almonds or in a sandwich with plain old peanut butter.
- 24 dried figs
- 4 red chilis
- juice of 1 lemon
- ½ cup raw honey
- 1½ cups water
- Put the figs, chilis, lemon juice and honey in a pot. Fill the pot with water. You want to make sure the contents are covered with water.
- Bring the pot to a boil and then simmer until the figs are really soft, about 15-20 minutes.
- Cool the mixture and then blend it to the consistency you like using a hand blender or regular blender. You can store in the fridge for up to a week.