Figs are nature’s candy, and once we finally gave in to the wave of fig jam requests, we totally understood the hype. For this version, we wanted to bring a twist—something that could balance the honeyed sweetness of green Sierra figs with a deeper, more tannic note. The answer? Port wine. While the alcohol cooks off during the process, we add just enough to leave behind its sweet-tart richness and signature depth. Made with figs grown in California’s Fresno Valley, this jam is luscious and layered, with notes of caramel, dried fruit, and just a touch of complexity from the port. It spreads like a dream and pairs beautifully with cheese, roasted meats, or even as a decadent topping for dessert. We cook the fruit down with pure cane sugar, a splash of port, and a bit of citrus pectin to achieve the perfect texture.
