Fig Chutney

Rose Shepherd of Blessed Earth Farm

Yield: 24 8oz. jars

8 pounds quartered figs
1 large green pepper, chopped
1 orange, finely chopped
4 cayenne peppers, minced
¼ cup fresh ground ginger root
3 garlic cloves, minced
1 cup raisins
1 cup sugar
3 cups cider vinegar

Use hot fill & hold method
Combine all ingredients in a large stock pot. Bring to a boil, cover, reduce heat and simmer for about 15 minutes, or until thickened. Ladle into hot, sterilized jars, being sure that the mixture is at least 180 degrees. This temperature must hold for 6+ seconds. Wipe rims, secure lids and flip upside down on a towel covered surface. Leave undisturbed overnight then flip right side up, label & store.

When using whole baby figs, increase vinegar and sugar by 1 cup each.