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.

Ingredients: 
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 (optionally). 

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.

Enjoy!

Strawberry jam with mint and port

At the height of summer and strawberry season it is perfect time to make delicious jams. I made a few variations with strawberries. Today I tell you how to make strawberry jam with mint and port. Exciting and aromatic jam, perhaps the most delicious jam I've ever tried.

INGREDIENTS
500 g strawberries (fresh or frozen)
5 leaves fresh mint
300 gr. sugar
4 tbsp port wine (sherry).

Clean strawberries, put them in the pan, sprinkle with sugar. Put on the medium heat, bring to a boil and cook for 2 minutes. Leave to cool, keep in a cool place for a couple of hours (or overnight), to allow berries to soak in syrup.

Pour the port and put a mint leaves. Put the pot on low heat. Bring it to boil, skim the foam. Cook for 5-10 minutes (depending on the variety of strawberry, if more juice was formed it need more time to boil). Remove from heat. Remove mint leaves. Cool and pour into sterilized jars.

Enjoy!