Limoncello

Fig jam

• PEEL FROM 6 LEMONS, in strips
• 1/2 LITER VODKA
• 500 GRAM SUGAR

• 300 GRAM DRIED FIGS, cut small
• 1/2 CUP PORT WINE
• 200 GRAM SUGAR

Put the lemon peel and the vodka in a bottle and set it aside in a dark place for 14 days; shake once a day. Strain the mixture. Dissolve the sugar in 2 cups of water and simmer for 5 minutes. Allow it to cool down and add it to the lemon alcohol. Stir and set it aside for another two weeks. Freeze the bottle for at least 4 hours before serving.

This is a recipe from the Amalfi Coast.

Bring the port wine with the figs to the boil and simmer for half an hour on very low heat. Add the sugar and simmer for 10 minutes more. Put the jam in a clean glass jar.