Summary

Ingredients

• 200 g fi (s), dried
• 200 ml apple juice
• 130 g preservin suar 3: 1
• 100 ml mustard, medium hot

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Instructions

1. Chop the figs and cook with the apple juice covered for about 10 minutes. Puree with the blender and let cool down. Add the preserving sugar and mustard, bring to the boil briefly, pour into small twist-off glasses while still hot, and turn the glasses upside down for a few minutes.