Recipe: Fig Jam

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On Aug 1, 2018

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Recipe: Fig Jam

3 pints fresh figs, stems removed (can substitute with dried figs)

1 bottle cabernet sauvignon or other full-bodied red wine

1 cup sugar (increase to 1 1/2 cups sugar if using dried figs)

1 cup water (increase to 2 cups water if using dried figs)

8 ounces lemon juice

Rough chop the figs and set aside. In a medium saucepan, add the wine, sugar and water. Bring to a boil, stirring occasionally. Lower to simmer, and let cook, uncovered, for one hour until the reduced liquid is the consistency of syrup.
Blend approximately 90 percent of the figs into the liquid while hot, stirring until smooth. Add the remaining 10 percent of the figs once cooled, to add texture to the jam.
Cool completely and store in an airtight container in the refrigerator for up to 8 weeks. Makes 3 pints.

Nutritional information

Per tablespoon: 52 calories (percent of calories from fat, 3), trace protein, 12 grams carbohydrates, 2 grams fiber, trace fat (no saturated fat), no cholesterol, 8 milligrams sodium.

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