FIG-RUBY PORT PRESERVES
Steps:
- Bring figs, sugar, vanilla bean seeds and salt to boil in a saucepan over medium heat and stir until the sugar melts. Continue cooking stirring occasionally, until a drop of the mixture sets on a chilled plate, about 20 minutes. Remove from the heat. Stir in the lemon juice, port, and pepper. Sterilize canning jars and fill, leaving a ½" headspace, then seal and process for 15 minutes.
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