Sep 15, 2011

Fig and Port jam

Long time no see, but I'm back! Hopefully for a long time now. Trying to catch up with latest stuff and I find out that can't read food blogs now, because I'm so jealous! Figs are in season everywhere except New Zealand, but accidentally I haven't posted this recipe in April (when the figs are in season here), so lucky you! This jam has an interesting Port accent which makes it such a great pair to a cheeses or for rich red meats such as duck. Use this jam to make great sauces for roasted duck... delicious! And it's really easy to make.

1 kg black mission figs
800 grams sugar
50 ml Port
3 tbsp lemon juice.

Cut the figs into quarters, put in a heavy bottom pan, cover the figs with sugar and leave for a day at room temperature.

Put the pan on the stove and bring to a boil, then reduce heat to minimum and cook for about 10 minutes. Remove from heat and cool. Process cooled jam in a blender or food processor and pass through a sieve to discard the skin pieces (

Return the pan to a heat, add lemon juice and simmer until desired consistency, then add the Port and simmer for another couple of minutes. Pour into sterilized jars.

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