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Fig Jam

Yields  1 ½ Cups           


This is more like a dried fruit preserve than a true jam.  Use it on pizza, accompany crackers and cheese, or a spread for a ham sandwich.  


  • 3 shallots (diced)
  • 1 cup of red wine or golden sherry
  • 1 cup vegetable broth
  • ¾ cup balsamic vinegar
  • 1-2 Tbsp rosemary leaves
  • 1 cup finely chopped dates
  • 1 cup of dried mission figs (quartered)


  1. Place a  skillet over medium heat and when it is hot, add the shallots.  Saute the shallots,  cooking until they are softened, about 3 minutes.  

  2. Deglaze the pan with the wine or sherry and reduce by half.  Add the broth, vinegar, rosemary and dates.

  3. Reduce the heat to low and add the figs.  Stir occasionally,  simmering until the mixture has the consistency of a liquidy jam.  ** Important-  It will thicken as it cools

*This can be used  immediately or allow the flavors to come together overnight!