Every summer I say, this is the summer I’m really going to make some amazing raspberry or blackberry jam. But something about sterilizing the jars and waiting for that suctioning pop just still seems complicated to me. So I’ve been sticking with refrigerator jam. And today, since the summer heat is taking its own sweet time to arrive (and I discovered my Maggie Beer is way past its expiration), I made dried fig and port jam with black mission figs.
I love fig jam as part of a cheese plate, especially w/ blue cheese. It’s also terrific on ciabatta rolls with Trader Joe’s frying cheese (haloumi-ish, but made from cow’s milk) heated in a pan for a few minutes on each side until heated through and just getting melty. Add a handful of arugula and you’re good to go. Sorry, no photo, we snarfed them down for a quick dinner.
Dried Black Mission Fig & Port Jam
Adapted from Emeril Lagasse’s Dried Fig and Port Wine Compote
375 ml port wine
1/2 cup water
1/2 cup sugar
1 (1/2 in.) strip orange zest
1 cinnamon stick (about 2 in.)
1/2 teaspoon black peppercorns
1 (1/4-in.) slice fresh ginger
6 ounces dried black mission figs, stemmed and cut into 1/2 in. pieces
Juice of half a lemon
Mix the port, water and sugar in a medium sauce pan and bring to a boil. Add the orange zest, cinnamon stick, peppercorns, ginger and figs. Reduce heat and simmer for 20-25 minutes until reduced and slightly syrupy and the figs are tender. Remove the cinnamon stick, orange zest and ginger and allow to cool. Once cool, pour the mixture into a blender and process until nearly smooth. It will be thick. Stir in lemon juice.
Store covered in the refrigerator. It’ll last for ~2 weeks.