This is a rather piquant jam; the ginger gives it heat. Serve it with grilled meats, especially pork, or curried dishes. Store it in an airtight container in the refrigerator for up to 2 weeks.
1/3 cup raisins
1/3 cup red wine vinegar
1/4 cup honey
2 teaspoons slivered crystallized ginger
10 ounce fresh figs, trimmed and quartered (about 2 cups)
1/2 teaspoon mustard seeds
3 whole cloves
1 teaspoon balsamic vinegar
How to Make It
Combine first 4 ingredients in a nonaluminum saucepan; bring to a boil. Reduce heat; simmer 5 minutes or until syrupy. Add figs, mustard seeds, and cloves. Cover, reduce heat, and simmer for 10 minutes or until figs are just tender. Remove from heat; discard cloves, and add balsamic vinegar. Serve warm, at room temperature, or chilled.