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.
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
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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