This jam sits very well on a cheeseboard or as an accompaniment to chicken or lamb.
Ingredients
- 1 ½ cups merlot wine
- 3 tablespoons fresh rosemary
- 2 cups fresh figs – washed and diced
- 2 ½ cups jam setting sugar
- 1 tablespoon lemon juice
- Pinch black pepper
Method
- Place the merlot and rosemary in a saucepan and bring to a simmer. Turn off the heat and leave for 30 minutes.
- In another saucepan, combine the figs, jam setting sugar, lemon juice and pepper. Strain in the red wine mixture.
- Bring the mixture to a boil while stirring constantly.
- When the mixture is boiling rapidly, leave it at that heat for 6 minutes.
- Test a small amount of jam on a chilled plate. Allow to cool slightly then push a spoon gently through the jam. If the surface wrinkles it is ready.
- Spoon into sterilised jars and seal.