Mission figs.
I’m definitely not a raw fig lover. I hadn’t really thought much about fig anything, until my neighbor made some fig jam several years ago, and served it with brie at our book club meeting.
Fig and Ruby Port Jam
My tastebuds have never looked back. I became obsessed with fig jam and brie.
Fig and Ruby Port Jam
Then I sandwiched it in between some Then a friend gave me a large bag of figs, and I had to make a full batch!
Gently cook sugar and figs until mixture is thick and shiny.
This fig jam is simple, just cook the sugar and the figs until it sets, then finish it with just a touch of ruby port and lemon juice.
Cook for about 20 minutes.
Since I don’t trust my canning skills, and the recipe only made 4 jars of jam, this is refrigerator jam. Unless you are a master canner, I would suggest keeping the jam in the fridge. A jar of this with some crackers and cheese would make a lovely hostess gift too!
- 1 pound chopped fresh figs
- 1½ cups sugar
- ½ vanilla bean
- 2 Tablespoons ruby port
- 1 Tablespoon lemon juice
- pinch of salt
- Bring figs, sugar, the seeds from ½ vanilla bean and salt to a boil in a saucepan over medium heat and stir until the sugar melts.
- Continue cooking, stirring occasionally, until a drop of the mixture sets on a chilled plate, about 20 minutes.
- Remove from the heat. Stir in lemon juice and ruby port.
- Fill sterilized jars, leaving a ½-inch headspace, then seal and process for 15 minutes.
- Jam can also be stored in sterilized jars in the refrigerator for up to 6 months.
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