Fortified Fig Jam

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


  1. Put a plate in the freezer to test for jam readiness later on.
  2. Wash the figs, remove the stems, and cut them into halves. Cut the lemon in half. Scrape the seeds from the vanilla bean.
  3. Combine the figs, port, sugar, lemon, vanilla bean seeds and vanilla bean into your pot.
  4. 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.
  5. When the jam begins to thicken up and get darker and begin to stick to your pot, test for readiness. 
  6. 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.
  7. 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.

Canning Instructions

  • 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!

1 Comment

Sounds like another tasty, jammin’ jam creation for us to enjoy. I enjoyed reading about how this jam came to be! Keep up the interesting articles.

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