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.
Fig Ruby Port Preserves
8 pounds chopped fresh figs
2 cups sugar
½ vanilla bean
2 cups ruby port
1 whole lemon sliced
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.