Fig Jam

In October, before I started this blog, I made a Fig and Walnut Tapenade with Goat Cheese for a party. I liked it so much I was sure I'd make it again soon, so I impulsively bought two more bags of dried figs, which have been staring me in the face ever since. And because I have no immediate party plans, I decided their time had come (and now they're jam).

FIG JAM

Yield: approx. 2 cups

2 cups dry red wine

1 3/4 cups water

6 oz. dried figs, stemmed and chopped

1/2 cup fresh lemon juice, plus more to taste

2 teaspoons fresh ginger juice*, plus more to taste

1/2 cup honey

*peel and finely grate about 3"- 4" fresh ginger, then squeeze out the juice.

1.     Bring all ingredients to boil in heavy saucepan over medium-high heat, stirring until honey dissolves.

2.     Boil until thickened and reduced to about 2 cups, stirring occasionally, about 45 minutes to 1 hour.

3.     Blend jam in a blender until smooth (or use an immersion blender right in the pot).  Add more lemon juice and ginger juice to taste.

4.     Transfer to a bowl and cool completely. Cover and refrigerate.

chopped figs