Ruby port fig jam is a delicious, savory condiment. It’s wonderful spread on toast or scones. Best of all, it’s a freezer jam recipe – no canning involved!
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.
My tastebuds have never looked back. I became obsessed with fig jam and brie.
Then I sandwiched it in between some prosciutto and added grilled onions; that was absolute perfection! Last year, I was given a small fig tree. I planted it, then forgot about it, until this year, when it started producing figs. I was so excited that I took all 8 of the figs, and made exactly one jar of fig jam. Then a friend gave me a large bag of figs, so I had to make a full batch of this ruby port fig jam!
This ruby port 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.
A jar of this ruby port fig jam 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.