Fig-Ruby Port Preserves

Total Time:
35 min
Prep:
15 min
Cook:
20 min

Yield:
2 half-pint jars
Level:
Easy

Directions

Bring 1 pound chopped fresh figs, 1 1/2 cups sugar, the seeds from 1/2 vanilla bean and a pinch of salt to a boil in a saucepan over medium heat and stir until the sugar melts. Continue cooking, stirring occasionally, until a drop of the mixture sets on a chilled plate, about 20 minutes. Remove from the heat. Stir in 1 tablespoon each lemon juice and ruby port, and a pinch of pepper. Fill sterilized jars, leaving a 1/2-inch headspace, then seal and process for 15 minutes.

TIP: Serve this with goat cheese, prosciutto and crackers.

Photograph by Kang Kim


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