The best kind of jam is one that goes with everything.
Hear me out: I love sweet jams as much as the next person, but they can be both savory and sweet. This makes their use so versatile. This fig & port wine jam is accented with grapefruit juice and zest, give it a hint of sweet, a hint of savory, and a hint of tart.
Enjoy with toast, with cheese (such as my recipe for rich homemade ricotta cheese), or even on pizza (a great opportunity to try out making traditional NY-style pizza dough).
Trust me on this… you won’t regret it.
With love,
Tamar
Savory Fig & Port Jam
Ingredients
- 1 pound (16 oz) dried black mission figs, stems removed and cut in half
- Juice & zest of two grapefruit
- 1/4 cup port wine
- 1/4 tsp salt (sea salt preferred)
- pinch of black pepper
- 1/2 cup + 2 tbsp water
Instructions
- In a small saucepan, combine halved figs, grapefruit juice, grapefruit zest, port wine, salt, black pepper, and 1/2 cup of water.
- Bring to boil on high heat, then reduce heat to low and allow to simmer approximately 20 minutes until figs are plump and have absorbed liquid.
- Puree in food processor until it is a spreadable consistency. If it is too thick, add one tablespoon of water until desired consistency.
- Store in fridge in an airtight container such as a mason jar or tupperware. Enjoy with toast, cheese, pizza, or even just on a spoon.
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