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.

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