Citrusy Fig & Almond Jam

By Foodiewife

I had a container of fresh Mission figs that I decided to experiment with. I want to make a quick jam to layer on a plum galette (rustic fruit tart).

My experiment was a total success! I will make this again, because it was super easy. This would also taste delicious on melted brie.

Ingredients

• 1 container fresh Mission figs (about 12-15 figs)
• 1/2 cup sugar
• Zest of 1 small orange
• Juice of one small orange (about 1/4 cup)
• 2 tablespoons balsamic vinegar
• 1/4 cup Ruby Red Port (optional, but takes it to a new level)
• 1/4 cup almonds, toasted and finely ground

Preparation

Step 1

Cut the fresh figs in half, and scoop out the meat.

In a small pot, add the fig filling, orange zest and orange juice and sugar. Bring to a boil on medium-high heat and watch closely.

Reduce to a simmer, and add balsamic vinegar to taste.

On a whim, I added some leftover Ruby Red Port which made this jam exceptionally delicious.
Allow to simmer until it thickens, about 10 minutes.

In the meantime, toast the almond in a dry skillet until just fragrant, 2 to 3 minutes. In a mini-chopper, grind to be very fine. Add to the fig jam and refrigerate for at least 1/2 hour.

This jam is ideal to use as a layer on top of a tart or pie crust, when making a plum tart. This not only helps the crust to not become soggy, but it pairs beautifully with Italian prunes or plums.