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Fig Jam

 Fig Jam
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
16 ServingsPrep/Total Time: 30 min.


  • 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.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.