Originally, Mattingly made this jam with leftover Seven Daughters Moscato.
“Any sweet wine would do, but I find that Moscato has the sweetness you need while still being light, to hold up to a long cooking time,” she says. Try the jam spread on wheat toast or served with baked brie.
- 1¼ cup Moscato
- 1½ cup high-quality dried figs
- ½ cup honey
- 4 sprigs thyme
- 1 teaspoon fresh-grated ginger
- ⅛ teaspoon salt
- Juice of ½ lemon
In small saucepan, combine Moscato, figs and honey. Bring to boil until figs are soft. Add 2 sprigs thyme and ginger. Simmer for 20–30 minutes, stirring occasionally. When figs start to break apart and most liquid has been reduced, remove from heat. Let cool.
Remove thyme sprigs. In food processor, blend mixture with salt and lemon juice. Add leaves from remaining thyme sprigs, and gently mix. Serve immediately, or store in refrigerator overnight.