Ingredients:
3 3/4 cups diced figs (brown turkey)
1/4 cup port
2 tablespoons lemon juice
3 tablespoons Low or No-Sugar Needed Pectin
1 cup sugar

Directions:
Evenly sprinkle the bottom of the Ball Jam Maker with the pectin. Spoon the fruit, honey and spices in a relatively even layer over the pectin. Sprinkle with lemon juice and port. Press the jam button. You will hear a beep at 4 minutes. Sprinkle the sugar over the fruit mixture while the machine is still running. Cover and wait for the jam cycle to complete. Press the cancel button and unplug the machine. If not using a Ball Jam Maker, make the jam on the stovetop using the traditional method as seen in this recipe.

Ladle the jam into prepared jars leaving 1/4 inch headspace. Process in the hot water bath for 10 minutes.

Yield: about 3 8-oz jars and 1 4-oz jar

Note: A great source for canning information is the Blue Book guide to preserving. I highly recommend it for learning how to can. Here is a bunch of other canning books and equipment I find useful.

My thoughts:

We are winding down fig season here in the mid-Atlantic. I almost saved this recipe to post next year but then I had some lovely local cheese on a fresh, Maryland fig this weekend at one of the best, thoughtful and well-organized  food events I’ve been to, the Field to Fork dinner at St Brigid’s Farm (thanks, Mid-Atlantic Dairy Association!), and I couldn’t resist sharing one last fig recipe with you, just in case you had some final figs to use up. The figs I used are actually ones I gleaned from a friendly neighbor who had her fill of figs this year.

It makes just a small batch, so you don’t need too many figs. As you all know, I love small batch canning! Living in a household of 2 humans (and 3 dogs!) and loving to can, it is easy to overwhelm yourself if you make big batches. My canning cabinet is already jammed packed. This jam makes a good addition though, it has that rich fig taste that is only enhanced by the port. It would be perfect on a sandwich but I urge you to try it on a wedge of very good cheddar. You won’t be disappointed.

And as always, you can make this on the stovetop but your yield might be slightly smaller.