Fig Ruby Port Preserves

Fig Ruby Port Preserves

 

I have so many pounds of figs that I wanted to make several different varieties of preserves. This one is a savoury preserve to serve with brie or goat cheese and prosciutto.

This jam recipe is from Food Network. I processed 4 pint jars;  And I cooked everything down at least 3 hours to get the the consistency I wanted and added extra port at the end of the cooking time.

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Fig Ruby Port Preserves

INGREDIENTS
8 pounds chopped fresh figs
2 cups sugar
½ vanilla bean
2 cups ruby port
1 whole lemon sliced
pinch of salt

INSTRUCTIONS

  1. 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.
  2. Continue cooking, stirring occasionally, until a drop of the mixture sets on a chilled plate, about 20 minutes.
  3. Remove from the heat. Stir in lemon juice and ruby port.
  4. Fill sterilized jars, leaving a ½-inch headspace, then seal and process for 15 minutes.
  5. Jam can also be stored in sterilized jars in the refrigerator for up to 6 months.

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