For making this jam to be stored in the refrigerator or freezer:

For the prep:

Cup of Yum
1. Wash enough jars (to hold 24 ounces of jam) in hot soapy water and rinse well. Set aside.
2. Cut off the stem and chop each fig into 4-6 pieces.

For the chutney:

1. Combine all ingredients except for the currants in a large pot. Bring to a boil then reduce to a steady simmer and cook for 15 minutes, stirring occasionally.
2. Using a stick (or regular) blender pulse the mixture until all the large pieces of fig have been blended but leave a little texture. (Use the pulse setting if using a regular blender.)
3. Add the currants (or golden raisins) and cook for another 5-10 minutes until the chutney is thickened to the consistency of a slightly loose jam. It will get a bit thicker as it cools so don’t let it get too thick.)
4. Taste the chutney If you would like it a bit tangier, add an extra tablespoon or two of vinegar. If you prefer your chutney to be more spicy, add more chili powder.
5. Transfer to jars with tight-fitting lids. Refrigerate for up to 2 weeks or freeze for 2-3 months.
6. If you end up cooking the jam too long and it's too thick, it's super easy to remedy. Just add water, a few tablespoons at a time, stirring well after each addition, until it's the desired consistency.

To preserve this chutney with a hot water bath:

For the prep:

1. Wash and rinse canning jars and keep them hot until ready to use. Prepare lids according to the manufacturer's directions.
2. Cut off the stem and chop each fig into 4-6 pieces.

For the chutney:

1. Combine all ingredients except for the currants in a large pot. Bring to a boil then reduce to a steady simmer and cook for 15 minutes, stirring occasionally.
2. Using a stick (or regular) blender pulse the mixture until all the large pieces of fig have been blended but leave a little texture. (Use the pulse setting if using a regular blender.)
3. Add the currants (or golden raisins) and cook for another 5-10 minutes until the chutney is thickened to the consistency of a slightly loose jam. It will get a bit thicker as it cools so don’t let it get too thick.
4. Taste the chutney If you would like it a bit tangier, add an extra tablespoon or two of vinegar. If you prefer your chutney to be more spicy, add more chili powder.
5. Fill hot chutney into clean canning jars, leaving ½-inch headspace. Remove air bubbles and adjust the headspace if needed. Wipe rims of jars with a dampened, clean paper towel; adjust two-piece metal canning lids.
6. Process in a boiling water canner for 10 minutes. If you live at a high altitude, use the times recommended by the National Center for Home Preservation in this post. https://nchfp.uga.edu/how/can_06/mango_chutney.html
7. Let the chutney cool, undisturbed, for 12 to 24 hours then check for seals.