Food Stylist: Stephana Bottom

Fig-Ruby Port Preserves

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  • Level: Easy
  • Total: 35 min
  • Prep: 15 min
  • Cook: 20 min
  • Yield: 2 half-pint jars


Special equipment:
8-ounce canning jars with lids and bands; canning pot or other large pot with a lid; canning rack or other rack that fits inside the pot; saucepan; jar lifter or tongs; kitchen towels
  1. 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 (see Cook's Note) for 15 minutes. Serve this with goat cheese, prosciutto and crackers.

Cook’s Note

How to Process Jam Jars 1. Using a clean spoon, fill the sterilized jars with hot jam, taking the required headspace into account. 2. Stir with a clean small spatula to eliminate any air pockets, then wipe the rims clean with a damp paper towel. (Any residual stickiness or seeds will affect the seal.) 3. Place sterilized lids on the jars. Screw on the sterilized bands until snug. Place a rack in the bottom of a pot, then fill halfway with water, cover and bring to a gentle boil. 4. Using a jar lifter, lower the sealed jars into the pot. The water must cover the jars by 1 inch (add boiling water, if needed). Cover the pot and process for 15 minutes. 5. Turn off the heat and uncover the pot; let the jars sit in the water for 5 minutes, then remove to a kitchen towel with a jar lifter. Let cool at room temperature, 12 to 24 hours. 6. Check the seal: The lids should be flat. Sealed jars can be stored in a cool, dark place for a year. (Refrigerate after opening.) If they've popped, you can keep the jam in the fridge for up to 1 week.