fig berry jam

I went to the Minnesota State Fair this weekend and watched a presentation by Laurie of Golden Fig - one of the best local foods purveyors (and manufacturers, actually) in the area.  She was showing simple recipes for fun, fresh food on a stick.  But what got me was the beautiful fresh figs she had - and they were on sale at Whole Foods.  I drove straight from the fair to pick up 2 pints to play around with.  Then I set about finding a recipe for fig jam.  

Two days later, I saw Laurie again at the St. Paul Farmer's Market taste testing some of her mixes and flavored sugars.  The cherry cardamom sugar caught my attention and voila!  The flavor components of my Fig Berry Jam were born. Thanks for 2x the inspiration, Laurie!

1.5 lbs fresh mission figs
1/4 lb dried cherries
1/2 c honey (get good, sweet, local honey - I used wildflower)
1/4 t cardamom
1/4 t white pepper
1/2 t kosher salt
zest and juice of 2 small lemons
3/4 c St Croix Valley raspberry infusion wine (I just happened to have this,  if you don't, just use red wine)
6 cardamom pods, cracked with the flat side of your knife
1 T amaretto

Heat 1/2c of the wine and the cardamom pods over medium-high heat until liquid is reduced by half or more. Strain out the seeds and pods; set reduction aside.

Wash & stem figs and chop into rough 1/2" pieces.  In a large stock pot or saucepan, mix together all ingredients except for the last 1/4 c raspberry wine and amaretto.  Bring to boil and reduce heat to maintain a nice bubbling simmer.  Cook 30-40 minutes until cherries are well plumped and figs are cooked through. Add remaining wine and amaretto just at the end.  Taste and re-season, if necessary.

Turn off heat and let mixture sit for 10 minutes.  Pour into food processor and pulse until you get the desired texture.  (I like mine with a bit of body, but pretty well pureed).

You can just bottle this up, can using the boiling process, or freeze.  Makes about 25-27oz of jam.

Trixie's tips:

• Enjoy with a cheese plate with goat cheese, manchego, marcona almonds and a pool of honey to smear on flatbread, crackers or toasted baguette.
• We also rolled about a tablespoon each jam and goat cheese into a crepe for brunch. Yum and yum.
• This will also stand in beautifully for your normal breakfast jam on toast.
• Lastly, warm this jam with a tablespoon of balsamic vinegar and serve over super dark chocolate ice cream.  Alternatively, crush a few meringue cookies, layer with this warm jam mixture and just a bit of heavy cream (whipped or not, doesn't matter).