Rosemary Port Fig Preserves

A little while ago, I made a batch of Rosemary Port Fig Jam that has now become an annual favorite. I didn't have a photo to post when I last made it, but it's gorgeous and sophisticated and so incredibly delicious. I've decided to call this a preserve versus a jam as the end result is more chunky than crushed.

I went to a picnic this past weekend and brought a jar of this preserve with some goat cheese and toasted bruschetta. The jar was almost gone at the end of the day!

Figs are starting to come into season, so be sure to grab a couple of pints to make this amazing preserve. If you don't have time, simply freeze the figs whole and save them for when you feel up to it. I do this almost every year without any problems or compromise in flavor.

Kathy's Rosemary and Port Fig Preserves
- recipe adapted from Food and Wine Magazine
- Method adapted from Christine Ferber
- Makes 6, 1/2 pints

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 (or any really sweet, white 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 preserves over moderate/high heat, stirring occasionally, until reaching gel stage. Remove rosemary and discard.

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