Ruby port fig jam is a delicious, and beautiful condiment. It’s the perfect accompaniment to cheese and a must on a charcuterie board.
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 served it with a variety of cheeses.
My taste buds 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. Every year our little tree produces more figs. This year yielded over 8 pounds.
Do figs need to be peeled?
No. Besides being quite difficult and time consuming, it’s not necessary. Once the figs cook down, the resulting jam with have a nice chunky texture.
How to make fig jam
Figs are delicate and have a very short shelf life. So once you pick them, they should be cooked within a day or two. Don’t rinse the figs until just before making the jam. In a large Dutch oven or heavy pot. Chop the figs and toss with sugar. There’s no need to add any liquid at this point. Stir the jam over a medium heat until all the sugar is dissolved. Gently cook sugar and figs until mixture is thick and shiny about 20-25 minutes. Once it’s thick, finish it with just a touch of ruby port and lemon juice.
How to test if jam is done
The old fashioned way to test if jam is ready to can is to put a teaspoon on an ice cold saucer. (I put one in the freezer when I start cooking the jam) When the jam is properly set, it will hold its shape when the saucer is tipped.
If you don’t trust your canning skills, and you’re making a small batch, you can store it in the refrigerator. If you’d like to make a larger batch you can consult the Ball website for more detailed instructions on how to can.
A jar of this ruby port fig jam with some crackers and cheese would make a lovely hostess gift too!
Ruby Port Fig Jam
- 1 pound fresh figs chopped
- 1 1/2 cups sugar
- 1/2 vanilla bean scraped, for seeds
- 2 Tablespoons ruby port
- 1 Tablespoon lemon juice
- pinch kosher salt
- 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 10 minutes. Process according to Ball's procedures.
- Jam can also be stored in sterilized jars in the refrigerator for up to 6 months.
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.
Now you’ve got me craving fig jam and Brie!
go for it!
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!
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! 🙂
Brandon @ Kitchen Konfidence says
Fig jam is a favorite of mine! Especially this time of the year. Your version looks really tasty.
Thank you Brandon. I was just excited to get a few fresh figs off my tree!
This jam looks amazing! I’m a fig lover of all types and I can see this going sweet or savory.
That’s the best part…it can go sweet or savory!
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!
Brie and fig jam is match made in heaven, as far as I’m concerned Anita!
This looks super good! Thanks for sharing!
Jessica @ Jessica in the Kitchen says
Love this homemade jam – I’m looking forward to so many figs!
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?
nope! I just cook them with the skin on!
nope, just chop them
Cindy carmichael says
Can someone tell me where to get fresh figs? I live in Michigan and only see dried. Can these be used?
Hi Cindy! Fresh figs are usually available in the late summer to early fall. I make enough jam to last the year!