Fig jam with port wine
Votes: 1
Time: 35 min.
Complexity: easily
Quantity: 2 (250 ml) jars
Complexity: easily
Quantity: 2 (250 ml) jars
Fig jam with port wine - a detailed recipe.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 450 g chopped fresh figs
- 1.5 cups of sugar
- Seeds 1/2 vanilla pod
- A pinch of salt
- 1 tbsp lemon juice
- 1 tbsp. l. ruby port
- A pinch of pepper
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Cooking the dish according to the recipe:
- Combine the figs, sugar, vanilla seeds, and a pinch of salt in a saucepan. Place the saucepan on the stove and heat over medium heat, stirring constantly, until the sugar dissolves.
Continue cooking, stirring occasionally, for about 20 minutes. (Test the jam's readiness by dropping it onto a chilled dish; it should harden.) Remove the pan from the heat. Stir in the lemon juice, port, and a pinch of pepper. - Fill sterilized jars with jam, leaving 12 mm of headspace at the top. Then seal the jars with lids and immerse them in boiling water for 15 minutes.
- Serve fig jam with goat cheese, smoked prosciutto and crackers.
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