Ruby Port Fig Jam

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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!

Mission figs used to make Ruby Port Fig Jam

Mission figs.

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.

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!

Ruby Port Fig Jam

My tastebuds have never looked back. I became obsessed with fig jam and brie.

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!

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.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! Then a friend gave me a large bag of figs, so I had to make a full batch of this ruby port fig jam!

Ruby Port Fig Jam

Gently cook sugar and figs until mixture is thick and shiny.

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.

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!

Cook for about 20 minutes.

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. Fig and ruby port jam

A jar of this ruby port fig jam with some crackers and cheese would make a lovely hostess gift too!

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!
Print
Ruby Port Fig Jam
Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
 
Recipe from Food Network
Course: Condiment
Author: Cynthia McCloud Woodman
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
  1. 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.
  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 1/2-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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Comments

  1. 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!

    Reply

  8. 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!

    Reply

Trackbacks

  2. […] I wouldn’t say, as a rule, that I am a fig craver, but while we were discussing the Nazis and WWII, I kept staring at the ruby sauce that was covering the brie. The crackers were nestled up against the cheese and were whispering my name, “Cynthia…Oh, Cynthia, don’t you want to taste me?” Well, yes I did. But I also didn’t want to appear too greedy. Finally, I could wait no more. I am only human, for Pete’s sake…and the brie was just sitting there, so close to my knees, beckoning me…what was a Girl to do? Just a tiny bite…that’s all I needed. But I couldn’t stop there…another and another. The rest of the evening, my mind was spent like this; “Goring?”, (ahh…fig spread)…”Goebbels?”, (…fig spread on brie), “Hitler?”, (…fig spread on brie with caramelized onions?)…”How would we react to the Nazi occupation in our own country?”(…fig spread…on brie…with caramelized onions in sourdough bread as a Panini?) And then finally…”Prosciutto!” (Thought bubbles would have been useful for this post). Oh, please don’t hate me for thinking about food when I really should be thinking about books! But sometimes, the mind goes where it wants to…there’s just no controlling it. So, as with most things I do, I would not be satisfied until I could taste it again. I spent the next day searching the internet for a place to buy fig jam locally, when I ran into my friend, Wendy, from Sierra Madre. “I’ll bet you can find fig jam at E. Waldo Ward’s”, she told me. A quick search proved her right. E.Waldo Ward & Son, has been in Sierra Madre since 1891. In addition to the Kadota fig jam, Ward’s has a large selection of jams, preserves and jellies. A quick stop on my way home from work on Friday and then another to Trader Joe’s for some really runny, French brie and prosciutto and I was that much closer to my fantasy. I could hardly wait until Saturday lunch. I caramelized a couple of onions before soccer so they’d be ready when I got home. 2015 update: Since acquiring my own fig tree, I now am able to make my own Fig and Ruby Port Jam! […]

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