The figs partly dissolve into this jam, adding a depth of flavor and a lush, thick texture.

MAKES 5 HALF-PINTS

• 110 g/1 cup stemmed and finely diced dried figs
• 240 ml/1 cup ruby port
• 570 g/4 cups raspberries
• 600 g/3 cups sugar
• 2 tbsp fresh lemon juice

Prepare five half-pint jars for processing as directed on page 3 or 4.

Soak the figs in the port until softened, about 30 minutes.

Drain, reserving 120 ml/ ½ cup of the port.

Wash the raspberries, then place them in a heavy pot and crush lightly with a potato masher to release some of their juices. Add the figs, reserved port, sugar, and lemon juice and cook over medium heat, stirring often, until the sugar melts.

Increase the heat to high and bring to a full boil. Keep at a rolling boil, stirring often, until the contents of the pot reduce by about half and the jam jells (see page 4), 12 to 15 minutes.

Process the jam as directed.