Ruby Port Fig Jam
Recipe from Food Network
Prep Time10 minutes mins
Cook Time30 minutes mins
processing time10 minutes mins
Total Time40 minutes mins
Course: Afternoon Tea,, Appetizer, Condiment
Cuisine: American
Servings: 20 servings
Calories: 77kcal
- 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.
Serving: 1person | Calories: 77kcal | Carbohydrates: 20g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 1mg | Potassium: 55mg | Fiber: 1g | Sugar: 19g | Vitamin A: 32IU | Vitamin C: 1mg | Calcium: 8mg | Iron: 1mg