Go Back
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 Recipe
5 from 43 votes

Ruby Port Fig Jam

Recipe adapted from the Food Network.
Prep Time10 minutes
Cook Time30 minutes
processing time10 minutes
Total Time40 minutes
Course: Afternoon Tea,, Appetizer, Condiment
Cuisine: American
Servings: 20 servings
Calories: 77kcal
Author: Cynthia

Ingredients

  • 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.