Spiced Port Fig Jam
The other day, I made a spiced port fig jam for a dinner party that we were catering and I couldn't wait to share the recipe with you. Ripe with spiced fall flavors, it's perfect for slathering on bread, topping with yogurt or simply eating on its own with a spoon. For the dinner party, we topped a crisped round of bread with a paper thin slice of prosciutto a generous dollop of the jam and a drizzle of balsamic reduction - It was a hit!
Figs are in season right now and are absolutely beautiful. Soft and pear-shaped, once cut into, they reveal a center that is full of little seeds. These seeds are what makes figs so enjoyable; popping and delicately snapping with each bite, they provide a special texture to whatever it is you're making.
The jam is made very simply; the figs are de-stemmed and quartered and then put into a small pot that is heating on the stove. Then, a bit of port is added (I had this beautiful Blackberry Port on hand) and along with some sugar and spice, the entire delicious mess is simmered and and reduced to a thick and jammy consistency. The jam is then set aside to cool before it's ready for eating. Fig jam is by no means a new kitchen concept but I believe that all fig jams are not created equal and I attribute the port and the classic fall spices to what makes this jam stand out. My only advice to you, if you make this, is that you double the recipe. This stuff will go quickly..
Spiced Port Fig Jam
- 8-10 figs (either green or black)
- 1/2 cup sugar
- 1/4 cup Port wine
- 1/2 tsp fresh chopped sage
- 1/4 tsp fresh chopped rosemary
- A hefty pinch of cinnamon
- A pinch of salt
De-stem and quarter the figs and dump into a heated pot. Add sugar and port wine, stirring to combine. Add the rosemary, sage, cinnamon and salt. Stir to combine and over medium-low heat, simmer the jam until it reaches a thick consistency (about 20 minutes). Keep an eye on it and add more port or water if the jam gets too thick. Once the jam has reached the desired consistency, scoop it out of the pot and set aside to cool. Store in the refrigerator.
What's Hot From The Small Boston Kitchen
Pierogies, after a quick fry in some butter I can't help but think of my Babcia every time I make pierogies. The way she shuffled he...
I'd like to ask you to consider the meatball for a moment. Humble in stature, it doesn't receive nearly as much attention as it de...
Yesterday I posted pictures of a tasty little hors d'oeuvres that I had made in school this week and then I never included the recipe....
Everyone has their own definition of comfort food and while tough to formally define what it is because it changes from person to person, ...
Yesterday I left a little bit of a cliffhanger at the end of my post (oh how dramatic of me) and promised that I'd show you a little t...
A lamb recipe contest...what could be more fun than that? I've always thought of lamb as an underdog in the protein world full of steak...