Fig and Port Jam…

Summer is for making jam.  That and going to the beach.  However, this jam isn’t a typical cook, can, boil, seal, and store jam.  It’s a fresh jam.  It’ll last in the refrigerator for, oh, 2 days until someone scarfs it.  I’ll top it on some fresh baguette and make it a delicious appetizer.

I only recently came into familiarity with figs.  What a shame.  Prior to a year ago, my only fig experience was with Fig Newtons (go ahead and laugh).  But there is so much more to this little fragile fruit.  They’re so delicious fresh, dried, or any other way you can eat them.  Plus, they look like little hobo bags, so they’re fun.

It’s a simple recipe: port, sugar, and figs.  Nothing else is needed.  You can reduce the sugar if you like.  I found it a bit sweet.  Top it with fresh goat cheese and candied walnuts and you’ve got a great first course.

Fig and Port Jam

1 cup ruby port
1 cup sugar (can reduce to 3/4 cup)
10-12  figs (chopped up coarsely)

In a saucepan, heat port and sugar until dissolved.  Add figs and cover with a round of parchment paper to keep steam in.  Simmer for 10 minutes.  Remove paper and boil to thick sauce consistency, about another 10 minutes.

When it cools, top baguette with goat cheese, jam, and top with candied walnuts.  Toast for 5 minutes or until cheese starts to melt.

*next up…Buitoni Tortellini with Marinara Sauce…*


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