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. I was one of the best things I’d ever tasted. She had it on a cheeseboard.
My tastebuds have never looked back. I became obsessed with fig jam and brie. All I could think was how good it would taste with just a sliver of prosciutto.
The next day, I went on a search for fig jam. I think I went to 3 stores before I found a jar at a family run urban farm just a few miles from my house. I sandwiched some of that delicious jam in between some brie and 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. Fig trees grow quickly making them a great addition to your backyard, if you live in the right climate. 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.
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 ruby port fig jam with some crackers and cheese would make a lovely hostess gift too!
Ruby Port Fig Jam
Ingredients
- 1 pound chopped fresh figs
- 1 1/2 cups sugar
- 1/2 vanilla bean
- 2 Tablespoons ruby port
- 1 Tablespoon lemon juice
- pinch of salt
Instructions
- Bring figs, sugar, the seeds from 1/2 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 1/2-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.
mimi says
I’ve never played with fresh figs because I can’t get them where I live. But I do a lot with dried figs. I love your jam – especially love the addition of the port!
Faith (An Edible Mosaic) says
I completely agree – brie and fig jam is such an amazing pairing! Your jam looks wonderful, I bet the fig flavor really shines.
sue|theviewfromgreatisland says
Now you’ve got me craving fig jam and Brie!
Cynthia says
go for it!
fabiola@notjustbaked says
Perfect combo and recipe. I can’t seem to make figs into anything, I eat them well before they make it into a recipe. But I will have tot ry this!
Cynthia says
They’re a bit too sweet for me to eat as is, i need the savory component to balance it!
Kimberly @ The Daring Gourmet says
Oooh, this sounds SO good! And I just happened to pick up a wheel of brie yesterday, score! 🙂
Cynthia says
Perfect!
Brandon @ Kitchen Konfidence says
Fig jam is a favorite of mine! Especially this time of the year. Your version looks really tasty.
Cynthia says
Thank you Brandon. I was just excited to get a few fresh figs off my tree!
Susan says
This jam looks amazing! I’m a fig lover of all types and I can see this going sweet or savory.
Cynthia says
That’s the best part…it can go sweet or savory!
Anita says
It took me a while to figure out what figs were all about too, until I had some fig jam on a charcuterie platter…might have been some cheese on there too. Revelation!
Cynthia says
Brie and fig jam is match made in heaven, as far as I’m concerned Anita!
Derek says
This looks super good! Thanks for sharing!
Cynthia says
Thank you!
Jessica @ Jessica in the Kitchen says
Love this homemade jam – I’m looking forward to so many figs!
Cynthia says
Me too Jessica! I’m so happy to have a little fig tree! Looking forward to a bigger crop next year!
Donnie Lewis says
Hi, did you peel your figs first or did you just cut them up before cooking them?
Cynthia says
nope! I just cook them with the skin on!
Cynthia says
nope, just chop them