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Compota de Figo com Vinho do Porto | Fig Jam with Port Wine

I’ve had many requests for Fig Jam so here’s a recipe for you in both English and Portuguese. I have never made fig jam because figs are hard to find in my town. I hope you enjoy the recipe and let me know how it turns out!

Recipe from Receitas de Portugal:

Find more jams, compotes, and jelly recipes here on their Facebook Page in Portuguese:

English Version:

Ingredients:

1 and 1/2 pounds of figs

1 and 1/2 cups of granulated sugar

1 cup of Port wine

1 stick of cinnamon

1 slice of lemon zest

Preparation:

Wash and dry the figs and cut into quarter pieces. Place the figs into a heavy pan and add the sugar, wine, cinnamon stick and lemon zest.

Let come to a boil and reduce heat to simmer. Stir once in a while as it cooks to a thick constituency. You should be able to make a clear line in the bottom of the pan with your spoon. Remove the lemon zest and cinnamon. Let cool slightly and place into sterilized jars. Flip the jars over for storing. This will create a natural seal for preserving the jam longer. Store in refrigerator.

Portuguese Version:

COMPOTA DE FIGO COM VINHO DO PORTO
Bom Apetite!

INGREDIENTES:
700 g de figos maduros
300 g de açúcar
1 chávena de café de vinho do porto
Casca de meio limão
1 pau de canela

PREPARAÇÃO – Tradicional:
Lave os figos, corte-os em quartos;
Coloque-os num tacho, adicione o açúcar, o vinho do porto, o pau de canela e a casca do limão;
Depois de levantar fervura, baixe o lume e deixe cozinhar lentamente mexendo de vez em quando para não pegar;
Quando estiver em ponto estrada ( quando depois de colocar um pouco de doce num prato e lhe passar a colher, se formar uma estrada);
Retire o pau de canela e as cascas do limão, coloque a compota em frascos esterilizados, feche os frascos e vire-os com a tampa para baixo – isto ajuda a criar um vácuo natural e ajuda a conservar o doce mais tempo.

 

 

Photo Gallery / Recipes / Sauces and Jams

Doce de Tomate – Tomato Jam

I love my Gallo de Barcelos sticker

I had a big tomato harvest this year so I decided to make tomato jam for the first time. I was pleasantly surprised at how easy it was to make and how delicious it turned out! I made some fresh home biscuits to serve with the jam and it was divine!

Recycle some of your old jelly jars. I wash and save them in my cupboard for later uses such as; spice mixes, jams, and to make salad dressings.

In case you’re not sure how to use the jam, here is a good reference below.

12 ways to use Tomato Jam

by Barbara Lynch
from Fine Cooking #130, p. 56

This Summer Tomato Jam is so good that I’ll eat it with a spoon right out of the jar while waiting for my bread to toast in the morning. It’s great on burgers in place of ketchup or served alongside grilled lamb or salmon. It also pairs exceptionally well with cheeses and cured meats. My spicy version complements sweeter flavors, such as corn (mix some into grilled corn stripped o the cob for a spectacular side) or caramelized onions (dab some on pizza, top with the onions and some blue cheese, and be wowed). For even more ways to use the jam, see the list below. If nothing there strikes your fancy, there’s always the spoon.

  1. Slather on a grilled cheese sandwich.
  2. Stir into a lentil or coconut curry soup.
  3. Dollop on a bowl of white beans.
  4. Serve with fried eggs and bacon.
  5. Garnish a crab cake.
  6. Use as the T in a BLT.
  7. Toss with avocado for a quick relish.
  8. Substitute for some of the molasses in baked beans.
  9. Smear on a biscuit or bruschetta with a creamy cheese.
  10. Whisk into a vinaigrette.
  11. Add red pepper flakes for a spicy jam and mix some into grilled corn stripped off the cob.
  12. Dab the spicy jam on a pizza, top with caramelized onions and some blue cheese.

 

Ingredients:

3 pounds of very ripe tomatoes (weight after peeled and seeded)

3 1/4 cups of granulated sugar

2 tablespoons lemon juice

1 stick cinnamon

What a beautiful color

How to peel tomatoes: Click on this site for a great tutorial

Preparation:

Place the tomatoes in a colander for about 30 minutes to drain any excess water. Don’t worry if you have a few seeds some people leave the seeds to make the jam. Place all ingredients into a large heavy saucepan or dutch oven, bring to a boil stirring often and reduce heat to simmer.

Let’s start the cooking process!

Let the tomatoes cook for at least 2 – 2 and 1/2  hours or until they thicken while stirring often. You should be able to make a clear line forming when you separate the jam in the bottom of the pan. This process time will depend on the water content of the tomatoes so be aware that it could take less than or more than the 2 hours to complete the cooking time.

It’s getting a great color!

Let cool slightly and remove the cinnamon stick. Puree the jam with an immersion blender to dissolve the bigger pieces of tomato to your desired consistency.

Let the jam cool down and place into jam jars. The jam will thicken more as it cools down. Store in refrigerator for 2 weeks. You can also freeze the jam in plastic containers and let them defrost in the refrigerator for later use.

It tasted divine! Enjoy everyone!