Fig and Port Preserves

Today I'm feeling like fall.  As much as I have enjoyed this summer, I'm ready for it to be over.  To go with my feeling of fall, I decided to make an oven roasted pork loin on fennel, new potatoes, and carrots.  Dessert is an apple upside down cake.  When I walked into the store to buy fennel, I spotted Black Mission Figs and immediately I thought of this recipe, so I picked some up.  After getting the cake in the oven, I turned my attention to chopping figs and making these preserves.  The recipe calls for Ruby port, but I just used some of the port I had on hand.  As far as making preserves go, this one was pretty simple.  Minimal ingredients, minimal cook time, and no need to add pectin, and it makes roughly 3 half pint jars. 

Fig and Port Preserves

Source: Food Network Magazine

• 1 pound fresh figs, chopped
• 1 1/2 cups sugar
• seeds from 1 vanilla bean
• pinch of salt 
• pinch of black pepper
• 1 tablespoon lemon juice
• 1 tablespoon Ruby Port

Place a small plate in the freezer before doing starting.  (I'll explain why in a minute)

In a large pot combine chopped figs, sugar, vanilla bean, and a pinch of salt.  Bring to a boil over medium heat, stirring until sugar has melted.  

Reduce to a simmer and allow to simmer, stirring every so often, for about 20 - 30 minutes OR until a drop of the preserves sets up on a chilled plate.  

Remove the preserves from the heat and stir in the lemon juice and port.

Ladle into clean jars and process using the hot water method for 15 minutes.