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October 24, 2019 | By RJS Craft Winemaking

Wine Fortified Figs for Fall

The festive fig, a delicious member of the mulberry family, harvested in October and November has been cultivated since ancient times.  This rich and fibrous fruit is the most decadent pairing to wine fortification.  Using your RJS Craft Winemaking red wines in this jamming recipe will provide you with luxurious spreads through the cooler months of the year. Given as gifts or just to brighten up someone’s day, this DIY wine recipe pairs well with cheese, toast or cakes.

Here are a couple important fig and wine pairing tips:

  1. It’s always better to use fresh, dried figs as they are sweeter and a have more structure for jamming.
  2. Figs often pair better with a drier red wine with lots of natural body. They will also pair well with the existing jammy flavours in many of our full-bodied red wines like our En Primeur Winery Series Italy Valpola, En Primeur Winery Series Italy Super Tuscan, En Primeur Winery Series Australian Pinot Noir or the En Primeur Winery Series Chile Carménère.

Easy DIY Recipe

You will need:

  • 3 pounds ripe fresh dried figs
  • 1 1/4 cups sugar
  • 1 cup honey
  • 1/2 cup RJS Craft Winemaking Red Wine
  • 1/4 cup balsamic vinegar

Directions

  1. Gather the ingredients.
  2. Wash the figs. Cut off the stems. If the figs are small, just cut them in half. Cut larger figs into quarters.
  3. Put the figs in a large stainless steel pot. Stir in the sugar, honey, red wine, and the balsamic vinegar. Cover the pot and let the ingredients sit at room temperature for 1 to 2 hours.
  4. Remove the cover from the pot. Bring the ingredients to a boil over high heat. Continue to cook over high heat, stirring frequently, until the mixture starts to thicken. Once it begins to thicken, stir constantly to prevent the jam from sticking to the bottom of the pot and burning.  Once the jam reaches the gel point, turn off the heat. Ladle the jam into clean canning jars leaving half an inch of headspace between the top of the food and the rims of the jars
  5. For long-term storage at room temperature, process the jars in a boiling water bath for 15 minutes, and let sit undisturbed for 24-28 hours.
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