This is super-duper easy and most definitely delicious. I’ve used pre-soaked figs (for no other reason than that’s what my store had on hand) but regular dried figs are absolutely fine. I used Smyrna figs from Turkey but Black Mission figs would be yummy too.
8 ounces dried fig, stems removed
1 cup sugar
1 cup water
2 Tbsp balsamic vinegar
1 Mulato chile, whole dried
Pinch of salt
Place the water, sugar, balsamic vinegar, salt and chile in a saucepan. If you’re using dried figs add them now as well – if you’re using pre-soaked hold off. Bring the mixture to a boil, reduce the heat and cook until the chile and figs (if you’ve added) are soft but not mushy – about 8-10 minutes. If you’re using pre-soaked figs, add them in after about 7-8 minutes, once the chile has softened then cook for another few minutes.
The liquid should be slightly thickened. Remove from the heat. When the chile is cool enough to handle, remove the stem but leave the seeds. Strain the entire mixture and place the figs and chile in the small bowl of a food processor. Puree, adding enough of the liquid to form a rough paste. You can adjust the amount of liquid to suit your taste. If you have any of the liquid left, you can further reduce it and drizzle over ice cream or yogurt.
Place the jam in a clean jar and serve with bread or pecorino cheese. Refrigerate. Will keep for about a week.
