Confiture de Figues Sèches au Jus de Raisin

Figs, grapes, apples and mushrooms are strung up & dried for the winter in the kitchen’s huge stone fireplace-next to hams, smoking over a chestnut fire. When sugar is too costly, jams are made from both dried & fresh fruits boiled in strong sweet grape juice. This one, with its delicious crunch of fig seeds, is very good on flat, crusty Fougasse bread straight from the oven.