Tipsy Gingered Fig Jam
This delicious recipe features ripe figs and our rich Anaba Red Port wine to create a flavorful, versatile jam. Make this at home for the perfect spread for your next Sonoma-inspired appetizer or add to a charcuterie board a stunning counterpoint to salty blue cheese and creamy Brie.
Ingredients
- 2 lb fresh ripe figs (quartered)
- 2 tbsp fresh ginger (grated)
- 1 cup Anaba Red Port wine
- ¾ brown sugar (to taste)
- 1 tbsp balsamic vinegar
- pinch of cayenne
- pinch of cinnamon
- pinch of salt
Directions
Step 1
Add the figs, fresh ginger, port, brown sugar, and balsamic vinegar to the pot. Add ginger, cayenne, cinnamon and a pinch of salt.
Step 2
Simmer and Reduce: Reduce the heat to medium-low and simmer the mixture, stirring occasionally, until the liquid reduces and the jam thickens to a sticky consistency, about 20-30 minutes.
Step 3
Adjust Seasoning: Taste the jam and adjust the seasoning as needed, adding more salt, sugar, or vinegar to balance the flavors.
Step 4
Cool and Store: Allow the jam to cool completely before transferring it to a jar or airtight container. It can be stored in the refrigerator for up to 2-3 weeks. *Serving Suggestion: Serve atop crunchy crostini with goat cheese.
