Recipe: Chlöe’s Fig Jam

Yields two and a half cups

2 c. dried figs
Hot water
2 c. cabernet sauvignon
1/2 c. balsamic vinegar
1 c. sugar
2 tbsp. rosemary leaves, chopped
2 shallots, chopped

Place figs in enough hot water to cover completely and soak for 15 minutes, until soft. Drain, reserving 1 cup liquid. In food processor, puree figs until smooth. In a deep-sided sauté pan combine wine, balsamic vinegar, sugar, rosemary and shallots. Bring to a boil. Lower heat to a simmer and cook for 10 minutes. Add figs and continue cooking for 5 minutes. Add reserved soaking liquid and cook 10 minutes more, remove from heat, and cool. Store in an airtight container in the refrigerator for up to 10 days. Do not freeze.

Around the Web

Be respectful of our online community and contribute to an engaging conversation. We reserve the right to ban impersonators and remove comments that contain personal attacks, threats, or profanity, or are flat-out offensive. By posting here, you are permitting Philadelphia magazine and Metro Corp. to edit and republish your comment in all media.