1 KG. Ripe figs
200 gr. sugar
8-10 hot chili peppers
½ cup balsamic vinegar
20 cardamom seeds
After washing the figs cut in half and put them in a saucepan with the sugar, chilies, cardamom seeds (I recommend 
nly internal seeds NOT the skins!) Vinegar and cook for 3 hours, stirring sometimes. Put the jam into jars while still hot. This jam is excellent on cheeses, with roasted meet roast. Warning …. It is VERY spicy!