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Fig Jam

  • yield: Makes about 1 cup




  • 1 teaspoon canola or vegetable oil
  • 3 shallots, diced
  • 1 cup red wine
  • 1/4 cup Homemade Chicken Stock, or canned low-sodium chicken broth, skimmed of fat
  • 1/4 cup Homemade Beef Stock, veal broth, or canned low-sodium beef broth, skimmed of fat
  • 3/4 cup balsamic vinegar
  • 1 teaspoon chopped fresh rosemary leaves
  • 1/4 cup sugar
  • 1 rounded cup dried mission figs, quartered


  1. Step 1

    Place a medium skillet over medium heat and, when it is hot, add the oil. Add the shallots, and cook until they are softened, about 3 minutes. Deglaze with the red wine, and reduce by half. Add the broths and vinegar, and reduce by half. Add the rosemary and sugar.

  2. Step 2

    Lower the heat to low, and cook until the sugar has melted, 3 to 5 minutes. Add the figs, and cook, stirring occasionally, until they are rehydrated, about 10 to 12 minutes. Cook until the mixture has the consistency of a liquidy jam, 10 to 12 minutes. Use immediately; or cover, and refrigerate up to 5 days.

Martha Stewart Living, June 1999