Red Wine and Fig Jam
Jan 31, 2007 by kiteless | 1 Comments| Share it:
I made this first at Christmas to go with a pork loin and it’s really delicious. It has a great deep, fig flavor that’s not too sweet. Make sure to use a dry red wine. If you use a sweeter-tasting red, then decrease the amount of sugar by a few TB. This is good served with pork, cheese and bread, and I bet it would be good over ice cream or pound cake.
- 24 black mission figs diced into eights
- 2 cups dry red wine
- 2 cups water
- juice of 1/2 a lemon
- 3/4 cup sugar
Chop your figs. Finer than this, actually. They swell up.
Put everything in a medium sized saucepan. Bring to a boil, then reduce to a simmer.
Cook uncovered over low heat until thick, about 1-2 hours. Stir it occasionally. That's it. Makes about 2-2.5 cups.
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