Fig Jelly Flavoring

Source: Martha Stewart Living, December/January 1995/1996


  • 6 ounces dried figs, (about 10), chopped medium fine
  • 1 cup dry red wine
  • 1/2 teaspoon freshly ground pepper
  • 1 tablespoon pure vanilla extract


  1. Place figs in a small saucepan, add wine and pepper, and cover. Bring to a boil; reduce heat to medium low, and cook for 15 minutes, until most of the liquid has been absorbed.

  2. Transfer to the bowl of a food processor, and puree. Transfer to a bowl, and stir in vanilla.


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