Wednesday, September 25, 2013

Fig & Port Jam

With more ripe figs than we knew what to do with this summer, our last big harvest brought in three and a half pounds.  We had already made fig jam once, so I decided to switch it up by using port instead of water.  And, having such a large amount of figs made it worthwhile to can the jam in order to preserve it and be able to enjoy our figs all 
winter.  Note that this jam is thick, but not a jelly-like consistency since no pectin is used in the recipe.  If you wanted your jam to be more on the solid side, you can always add some. 
  • 3-3 1/2 lbs fresh green or purple figs
  • 1 1/2 cups sugar
  • 3/4 cup port
  • 1/4 cup lemon juice
  • 1/4 teaspoon salt
  • 1 cinnamon stick 

Slice each fig into four wedges, and then each wedge into either two or four pieces, depending on the size.  You want to end up with a uniform dice of relatively small pieces.  

In a bowl, combine the figs and sugar.  Mix and let sit for 15 minutes until the sugar has dissolved and the figs start to look syrupy.  
In a large pot over medium heat, combine the figs, port, lemon juice, salt, and cinnamon stick.  Bring to a simmer and cover.  Turn heat to low and cook for 15-20 minutes, stirring occasionally.

Remove lid and turn heat back up to medium low, or until it is simmering rapidly.  Let the mixture reduce, about another 15-20 minutes.  Stir frequently to avoid sticking or burning to the bottom of the pot.  
If you are planning to can the jam, now is the time to heat a large pot of boiling water and sterilize the jars for about 10 minutes.  

When the jam is at your desired consistency, remove the cinnamon stick and spoon it into the jars, leaving about 1/4-1/2 inch of room at the top.  
If you are not canning- let the jars sit at room temp and then refrigerate.  If you are canning, be sure not to screw on the lids too tight, and then boil the full jars for another 10 minutes.  Remove, and let them cool.  No need to refrigerate.  Enjoy the jam with toast, pancakes, biscuits, and more! 

No comments:

Post a Comment