3 cups red wine, such as Zinfandel
1/2 cup fig jam
1/2 cup natural cane sugar (evaporated cane juice)
Bring all ingredients to a boil over high heat. Reduce heat to medium-low to maintain a low, steady simmer. Let cook down, stirring occasionally, for about an hour—give or take—until the mixture is reduced by two-thirds. Let cool completely before storing in the refrigerator in an airtight container. Syrup will continue to thicken a bit when chilled.