- ½ cup of water
- 125 millilitres red wine vinegar
- 1 cup sugar
- 3 centimetre ginger, peeled and thinly sliced
- 2 garlic cloves, thinly sliced
- 4 large whole red chillies
- 12 figs, quartered
Put a pan on a medium hear and the add the water, red wine vinegar and sugar and stir. Add the ginger, garlic, whole chillies and figs and allow it to boil for 15-20 minutes or until the figs have softened.
Allow it to cool slightly and then spoon the jam into a sterilized jar.