This is a grown up fig recipe. Instead of just sugar and figs, there is wine and a little thyme. It takes it our of the realm of toast and dessert and melds it happily with wine and cheese. So much more refined.
Fig season is short in Ottawa and prices are usually high. So when I could buy 12 figs for under $10.00, I just needed to do something special with them. This is it! I based my recipe on one I found in the Washington Post.
This recipe should make approximately four 125-ml jars.
1.5 lbs fresh figs, about 12, stemmed and diced for about 8 cups of fruit
1.5 cups red wine, I used a Cab Sauvignon for a less sweet fig paste
1 cup sugar
4 tbsp lemon juice
grated lemon zest (optional)
1 tbsp fresh thyme leaves
Combine the figs, wine and sugar in a medium pan, over high heat. Bring to a boil, reduce the heat to medium and cook for about 30 minutes, stirring occasionally, until the liquid is reduced by half.
Add the lemon juice, zest and thyme. Let the mixture simmer slowly, over low heat until it is very thick. When you run your spoon through it, there should be a trail.
Carefully spoon the mixture into prepared 125 ml jars, cap and water bath for 10 minutes. Store in a cool, dry place for about one year. Refrigerate the jar once it is opened.