Wash and dry the figs, cut off the stalks and cut the fruits in half. Pour the fig halves into the mixer in portions with parts of the Cointreau and puree. Put the figs mixed with Cointreau and pureed in a saucepan and stir in the sugar. Fill a cheesecloth bag with cloves and star anise and a second with finely chopped, fresh chili peppers and add to the figs, stir everything once, leave to stand for a day. Let the agartine soak in limoncello for 5 minutes and add to the fig porridge with the juice of a lemon and the tuft of chilli threads. Let it simmer for 5 minutes while stirring constantly and pour into small, boiled twist-off glasses, place on the lid for 10 minutes, then turn over and allow to cool. The small baby porridge jars have proven themselves. They are good for later souvenirs instead of flowers. This fig jam is very piquant, not so extremely sweet and excellent as a spread, with muesli, yoghurt, baguette, with French cheese, on mild goat cheese (finger food) and pate.
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