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Red Wine Fig Jam Recipe


Red Wine Fig Jam


  • 3 pounds ripe figs, cleaned and destemmed 
  • 3/4 cup sugar
  • 3/4 cup honey (Remember our local Cornerstone Honey in the Vineyard District Neighborhood)
  • 1/2 cup Messina Hof Merlot
  • 1/2 cup balsamic vinegar


  1. Rinse the figs and cut in quarters

  2. Place all the ingredients in a non-reactive heavy bottom pot 

  3. Cook over medium heat until figs break down and jam reaches a temp of about 225 F degrees

  4. Cool and place the jam in glass jars cool and refrigerate

  5. This jam can also be frozen for 4-6 months without breaking down

Recipe Notes

Note from Merrill’s kitchen:  I use 2 ½ cups of Messina Hof Tawny Port in place of all ingredients except the figs.

The Vintage House Restaurant features vineyard cuisine and locally grown fresh from the garden produce.

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