Fig and Ginger Jam

When I first tasted this after making it, I found the heat of the ginger and the snap of the vinegar startling. But a week later it had calmed down, mellowing into a subtler jam.

1/3 cup aged red wine vinegar
1 tablespoon red wine
1/4 cup honey
1/3 cup raisins
2 teaspoons slivered {candied ginger} or  peeled fresh ginger
2 cups fresh figs, cut into quarters
1/2 tablespoon mustard seeds
3  cloves
1/4 teaspoon tamarind
1 teaspoon fig balsamic or  regular balsamic vinegar
Combine the red wine vinegar, wine, honey, raisins, and ginger in a noncorrosive saucepan. Bring to a boil, then simmer until syrupy, about 5 minutes. Add the figs, mustard seeds, cloves and tamarind, cover, and cook over low heat until the figs are soft but still hold a little of their shape, about 10 minutes. Check once to make sure the pan isn’t too dry. If it is, add a little water.

Remove from heat. When cool, taste and, if you wish it to be sharper, add a little fig balsamic vinegar to taste.

Ease of Preparation: Easy

Preparation Time: 5 min

Cook Time: 15 min

Servings: Makes about 1 1/2 cups

Recipe By: Deborah Madison

From:  Local Flavor
Used with permission of Broadway

Chef Suggestions
Good on toast with fresh ricotta or sheep's milk cheese.
Nutrition Facts
As prepared, each serving contains 15 calories, 0g total fat, 0mg cholesterol, 0mg sodium, 4g total carbohydrate and 0g protein.