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
Rinse the figs and cut in quarters
Place all the ingredients in a non-reactive heavy bottom pot
Cook over medium heat until figs break down and jam reaches a temp of about 225 F degrees
Cool and place the jam in glass jars cool and refrigerate
This jam can also be frozen for 4-6 months without breaking down
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.