Tried and Tested: Fig Jam with Port

I have seen several blogs singing the praise of Fig Jam served with cheese. I have to admit I rarely eat jam except for a bit of lingonberry jam with roast. But there are other jam eaters in the house and we all eat figs. I admit it was rather nice and it goes very well with a blue cheese, perhaps also served on a gingerbread biscuit. A real Christmas type of jam, if you ask me.

This is my version:

Chop finely and soak 500 grams of figs if they are very dry for a couple of hours (mine were very juicy so I didn't soak them).

Bring to a boil with 3 dl of the soaking water and

Add the juice of 1/2 lemon and

2 teaspoons of cinnamon

Let it simmer for 15 - 20 mins

Add 350 grams of sugar and

4-6 tablespoons of Port

Let it all simmer again for another 10-15 mins

I used a blitzer on the ready product as I had not chopped it fine enough.