Dried Fig Red Wine Jam Recipe

Dried Fig Red Wine Jam

This recipe uses dried figs instead of fresh figs. Dried figs are cheaper and easier to find. The fact that it is cheaper does not make the jam any less delicious, on the contrary the flavor could be more intense. This is my guess, I haven't compared jam made from fresh and dried figs.

This jam will go well with certain cheese, on toast, in baking, as a sauce to accompany certain meats or on its own. Anyway you have it, it will be delicious. It is sweet but not overly sweet, and the crunch from the seeds is a real bonus. 

The original recipe suggests port wine but I substituted with red wine since thats what I had. You don't have to use red wine, you can substitute with water.

Dried Fig Red Wine Jam

Adopted from Emeril Lagasse’s recipe.

Ingredients

1½ cups red wine

½ cup water

½ cup sugar

1 tablespoon lemon juice

1 teaspoon ground cinnamon (optional) 

170 grams/6 ounces (or about 1 cup packed) dried figs, stems removed and cut into ½ inch pieces 

Directions

1. Add wine, water, lemon juice, sugar and cinnamon to a medium saucepan and bring to a boil over high heat
2. Cook until reduced slightly, about 8 minutes
3. Add figs and return to a boil. Reduce heat to a simmer and cook for 20 minutes, or until figs are tender and liquid has reduced to a syrupy consistency
4. Remove from the heat, puree the mixture (optional) and allow the jam to cool 
5. The jam will keep for up to 2 months, refrigerated in a nonreactive container. Time will tell whether it lasts that long.

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