I have had a love of figs ever 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. &mdashMonica Keleher, Methuen, Massachusetts
Total TimePrep/Total Time: 30 min.
- 2 cups chopped dried figs
- 2 cups water
- 1/2 cup white wine
- 2 tablespoons honey
- 1 teaspoon grated lemon zest
- 1/4 teaspoon salt
- In a large saucepan, combine figs and water; bring to a boil. Reduce heat; simmer, uncovered, until liquid is almost evaporated, 12-14 minutes, stirring occasionally. Add wine; cook 6-8 minutes longer or until liquid is almost evaporated, stirring occasionally.
- Remove from heat; stir in honey, lemon zest and salt. Cool slightly. Process in a food processor until blended. Transfer to covered jars; refrigerate up to 1 week.