I have had a love of figs since I had an amazing appetizer that used a combination of them with blue cheese and prosciutto. Since then, I created this fig jam and have used it as a glaze on our Easter ham, smeared it on a bagel with cream cheese and dolloped on pizza. — Monica Keleher, Methuen, Massachusetts
- 2 cups chopped dried figs
- 2 cups water
- 1/2 cup white wine
- 2 tablespoons honey
- 1 teaspoon grated lemon peel
- 1/4 teaspoon salt
- In a large saucepan, combine figs and water; bring to a boil. Reduce heat; simmer, uncovered, 12-14 minutes or until liquid is almost evaporated, stirring occasionally. Add wine; cook 6-8 minutes longer or until liquid is almost evaporated, stirring occasionally.
- Remove from heat; stir in honey, lemon peel and salt. Cool slightly. Process in a food processor until blended. Transfer to covered jars; refrigerate up to 1 week. Yield: 2 cups.
Originally published as Fig Jam in Country Woman 2013
Full-Bodied White Wine
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
Reviews for Fig Jam
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review