by frankieolives
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frankieolives's Notes:
Expand1 pound of fresh, ripe figs Ask a question about this ingredient
1/4 cup + 1 TB red wine Ask a question about this ingredient
1/2 cup water Ask a question about this ingredient
2 TB + 1 tsp fresh lemon juice Ask a question about this ingredient
1 strip of zest from the lemon Ask a question about this ingredient
1 1/2 tsp vanilla extract Ask a question about this ingredient
2 TB + 1 tsp organic turbinado sugar Ask a question about this ingredient
1 tsp ground cardamom Ask a question about this ingredient
1 stick of cinnamon Ask a question about this ingredient
A couple of rasps of nutmeg Ask a question about this ingredient
1 pinch ground cloves Ask a question about this ingredient
Slice the lids off of the figs.
Ask a question about this stepAdd them along with the rest of the ingredients to an awaiting pot, reserving 1/2 tsp of vanilla and 1 tsp of lemon juice.
Ask a question about this stepBring to a boil, then turn down to a simmer. Let this cook for 45 minutes over a very low flame, or until it's thick and jammy, stirring frequently to keep it from scorching. Sprinkle some water into the pot if it looks like it's about to scorch, or if it's cooking too quickly and the figs have not broken down yet.
Ask a question about this stepWhen the jam has adequately thickened, add the last 1/2 teaspoon of vanilla and 1 tsp of lemon juice, remove from the heat and allow to cool a bit before transferring to small Mason jars fitted with lids. Store in the refrigerator.
Ask a question about this step
Selmelier works at Meadow, a shop that specializes in salt.
What is the yield on this recipe, please?