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Ruby Port Fig Jam with Vanilla and Black Pepper

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If You’re Ever Into Jam, Here I Am!

I’m sure if you’re taking time to read this, you are a true blue, jam loving canner, or maybe you’d like to be.  This Ruby Port Fig Jam with Vanilla and Black Pepper is the most versatile and delicious jam you can make with your fresh and prized Mission figs.  You should probably know as well that this jam goes far beyond just slathered on toast.  I use this in baking, appetizers, over meats for grilling, on pizza or flatbread, and even in cocktails.  If you’re going to spend any time making jam, this is the jam for you.

Why pepper?  Don’t be afraid, it cuts the sweetness just a bit, and adds a little almost undetectable amount of heat.  You’ll love it!

Mission Figs

Fig jam is one of the easiest jams to make.  You don’t need to fuss around too much, it just naturally thickens with so much naturally occurring pectin in the fruit.  This makes adding flavors fun and not too terribly risky.

Ruby Port is the freshest and least complex of fortified wines, deep red in color, and filled with sweet flavors of red fruits. It is made from wine produced from a blend of red grapes, fortified and aged no more than three years to maintain its fresh flavor and brilliant color.  

Another recipe I love, using fig jam…..Sticky Buns!  Here’s a link to my favorite recipe for homemade sticky buns with fig jam: https://wp.me/p9KEfL-D4

Sticky Buns with Fig Jam
Sticky Buns with Fig Jam

 

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I’ve been making this jam for years.  I make batches of it every summer and use it in so many different ways.  I think of this beautiful and most delicious jam as an ingredient to so many recipes.  

Ruby Port Fig Jam with Vanilla and Black Pepper

Wash about 4 lbs of fresh Mission figs.  Trim the stem, then chop into small pieces.  Place into a large non-reactive pot, set on medium heat.  Add 4 tablespoons of fresh lemon juice and 4 cups of granulated sugar and a pinch of salt (1/8 teaspoon).  Let the mixture come up to a boil, stirring often.  Once the mixture starts to boil, reduce the heat slightly and let the figs cook, about 20 minutes.  Increase the heat and let the mixture boil again. 

Add 2 teaspoons of coarse fresh black pepper with 1 tablespoon of vanilla extract or the beans of two freshly scraped vanilla beans or 1 tablespoon of vanilla bean paste, 1/2 cup of Ruby Port, mix well.  Let the mixture come back to a boil.  

To test the jam, add a teaspoon onto a small serving plate you’ve put into the freezer for about 5 minutes.  If the jam sets in about 20 seconds, it’s ready.

Remove from the heat.  

 

 

To Preserve/Can

Set the canner to boil, as per your canner’s instructions.  Prepare the 4 12 ounce canning jars by sterilizing, then simmer the bands and lids.

Spoon the hot jam into the prepared jars. leaving 1/4 inch headroom.  Tamp down with the bubble reducer, then add the tops and just lightly tighten the bands.  Carefully place into the canner, then process for 10 minutes.  Once done, leave the jars in the canner for 5 minutes to settle.

Remove and let the jars sit, undisturbed for 24 hours.  Check to be sure that the lids “popped” by looking at them to be sure there is a slight divot in the top, the means the soft center has locked and created a safe seal.  If not, just refrigerate and use within 30 days.  Otherwise, jars are safe stored in a cool dry place for up to 12 months.  Label your jars and be sure to add an expiration date.

Ruby Port Fig Jam

 

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