While shopping at Trader Joe’s, I purchased the 2 lb. package of figs, and thought it might make a nice jam.
I got inspired with my mum’s visit from Victoria. As I was pouring her pre-dinner sherry I wondered – should I create a jam with sherry or perhaps port? I chose the port as it was sweeter than the dry sherry my mum prefers.
I happened to have a bottle of the Imagery Sonoma County Port from last year’s visit to Sonoma. This ruby port is full bodied and deliciously fruity. It was sweet without being overly so. I could taste chocolate on a lingering finish.
I began researching fig jam recipes with port, and adapted my recipe from the Bargetto Wines recipe. I reduced the sugar a bit, increased the amount of port, and added a vanilla bean in this recipe.
Fortified Fig Jam with Port (Makes about 4 Cups)
- 2 pounds fresh figs
- 1 1/2 Cups sugar
- One lemon
- 1/2 Cup Port
- One Vanilla Bean
- Put a plate in the freezer to test for jam readiness later on.
- Wash the figs, remove the stems, and cut them into halves. Cut the lemon in half. Scrape the seeds from the vanilla bean.
- Combine the figs, port, sugar, lemon, vanilla bean seeds and vanilla bean into your pot.
- Boil the jam until it reaches a rolling boil. Keep stirring the jam so that it does not burn and stick to your pot. When the figs begin to soften, use a potato masher until the skins begin to dissolve.
- When the jam begins to thicken up and get darker and begin to stick to your pot, test for readiness.
- To test jam for readiness, take your chilled plate from the freezer, and drop a teasponsfull of jam; let stand for one minute. Run fingertip through jam, if surface wrinkles your jam is ready! If not, continue boiling and test again.
- You may now put your fig jam into clean jars to store in the fridge, or use the following instructions to can and preserve your jam.
- Remove from heat. Skim off foam with metal spoon. Using funnel and 1/2 cup measure, fill hot canning jars, leaving 1/4 inch headspace.
- Remove any air bubbles with a thin spatula or knife. Wipe rims.
- Cover with lids. Screw on bands until resistance is met to fingertip tight.
- Boil in boiling water canner for 10 minutes.
Here is the final product! Look at that ruby colour! I think this jam goes well on a piece of toast or scone, and also pairs well with cheese. We tried the jam with a creamy gorgonzola and cheddar. Enjoy, and let me know what you think!