Friday, September 18, 2009

Rosemary Port Fig Jam

Doesn't this sound intriguing? I spied this recipe somewhere...dunno where, and tweaked it via Christine Ferber of Mes Confitures. I started it last night and it smelled very interesting, so I'm curious to see what it turns out to be. I bet this would be great with some goast cheese. Heck, ANYTHING would be good with goat cheese!

So, now what do I do with a whole-bottle-minus-one-cup of white Port wine?

Kathy's Rosemary and Port Fig Jam
- recipe adapted from Food and Wine Magazine
- Method adapted from Christine Ferber

4 pounds green or purple figs, stemmed and cut into 1/2-inch pieces
3 cups sugar
1/2 cup lemon juice
1 cup white port wine
1 4-inch sprig of rosemary

Place chopped figs, sugar, lemon juice, port, and rosemary in a nonreactive jam pot and let ingredients marinate for 30 min (till sugar is mostly dissolved and figs are juicy). Bring ingredients to a simmer over med-high heat, stirring occasionally, and then set aside off heat. Cool and cover jam pot; place in the refrigerator over night to macerate.

The next day, simmer the fig jam over moderate/high heat, stirring occasionally, until reaching gel stage. Remove rosemary and discard.

Spoon the jam into 6, 1/2-pint prepared jars, leaving 1/4 inch of space at the top. Process in a BWB for 10 minutes.


R.Powers said...

Sounds good! So did that apple pie!

winecountrycook said...

I'm making the jam today and so far it appears it is going to take longer than 20 minutes to reach the gel stage...any advice? I'm going to continue to reduce it to see if it gels, but otherwise, I may have to try pectin as a last resort...

Anonymous said...

getting ready to find some figs...sooooo REVIEW on this? Was it yummy?

Just the Right Size said...


This recipe has become one of my annual favorites! It's amazing with any sort of sharp cheese and a glass of red wine.

Make this today! You won't be disappointed.


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