Easy Fig Jam with Ruby Port

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

Cynthia

Recipe from Food Network

5 from 43 votes

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Prep Time 10 minutes mins

Cook Time 30 minutes mins

processing time 10 minutes mins

Total Time 40 minutes mins

Course Afternoon Tea,, Appetizer, Condiment

Cuisine American

Servings 20 servings

Calories 77 kcal

Ingredients

  

1x2x3x

• 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

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 10 minutes. Process according to Ball's procedures.
• Jam can also be stored in sterilized jars in the refrigerator for up to 6 months.

Notes

This jam is best cooked in small batches of 3-4 pounds. 

Following the Ball manufacturing website's instructions for proper canning.

Nutrition

Serving: 1personCalories: 77kcalCarbohydrates: 20gProtein: 1gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 1mgPotassium: 55mgFiber: 1gSugar: 19gVitamin A: 32IUVitamin C: 1mgCalcium: 8mgIron: 1mg

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