Citrusy Fig & Almond Jam Recipe

I had a container of fresh Mission figs that I decided to experiment with. I want to make a quick jam to layer on a plum galette (rustic fruit tart).

My experiment was a total success! I will make this again, because it was super easy. This would also taste delicious on melted brie.

Ingredients

1	container fresh Mission figs (about 12-15 figs)
½	cup sugar
	zest of one small orange
	juice of one small orange (about ¼ cup)
2	Tbsp balsamic vinegar
¼	cup Ruby Red Port (optional, but takes it to a new level)
¼	cup almonds, toasted and finely ground

Directions

Cut the fresh figs in half, and scoop out the meat.
In a small pot, add the fig filling, orange zest and orange juice and sugar.
Bring to a boil on medium-high heat and watch closely.
Reduce to a simmer, and add balsamic vinegar to taste.
On a whim, I added some leftover Ruby Red Port which made this jam exceptionally delicious.
Allow to simmer until it thickens, about 10 minutes.
In the meantime, toast the almond in a dry skillet until just fragrant— 2-3 minutes. In a mini-chopper, grind to be very fine.
Add to the fig jam and refrigerate for at least 1/2 hour.

This jam is ideal to use as a layer on top of a tart or pie crust, when making a plum tart. This not only helps the crust to not become soggy, but it pairs beautifully with Italian prunes or plums.

This is so delicious, I plan to make more, as soon as I can find more fresh figs. Loved this! I bet this would be delicious on melted brie.