Fig jam with port wine

Ingredients:

• 450 g chopped fresh figs
• 1.5 cups of sugar
• Seeds 1/2 vanilla pod
• A pinch of salt
• 1 tbsp lemon juice
• 1 tbsp. l. ruby port
• A pinch of pepper

Preparation:

1. Combine the figs, sugar, vanilla seeds, and a pinch of salt in a saucepan. Place the saucepan on the stove and heat over medium heat, stirring constantly, until the sugar dissolves.
   
   Continue cooking, stirring occasionally, for about 20 minutes. (Test the jam's readiness by dropping it onto a chilled dish; it should harden.) Remove the pan from the heat. Stir in the lemon juice, port, and a pinch of pepper.
2. Fill sterilized jars with jam, leaving 12 mm of headspace at the top. Then seal the jars with lids and immerse them in boiling water for 15 minutes.
3. Serve fig jam with goat cheese, smoked prosciutto and crackers.