Thursday, June 2, 2016

Drunken Fig Jam

Drunken Fig Jam
Found on Food

YIELDS 6 half-pint jars

* 2 lemons 
* 4 lbs ripe fresh figs, stemmed, cut into 1/2-inch pieces (preferably black) 
* 4 cups sugar 
* 3⁄4 cup brandy or 3⁄4 cup cognac 
* 1⁄2 teaspoon coarse kosher salt


* Using vegetable peeler, remove peel from lemons (yellow part only) in long strips.

* Cut peel into matchstick-size strips (about 3 tablespoons).

* Combine lemon peel, figs, sugar, brandy, and 1/2 teaspoon coarse salt in heavy large deep saucepan; let stand at room temperature 1 hour, stirring occasionally.

* Bring fig mixture to boil over medium-high heat, stirring until sugar dissolves.

* Reduce heat to medium; continue to boil until jam thickens and is reduced to 6 cups, stirring frequently and occasionally mashing mixture with potato masher to crush large fig pieces, 30 to 35 minutes.

* Remove from heat.

* Ladle mixture into 6 hot clean 1/2-pint glass canning jars, leaving 1/4-inch space at top of jars.

* Remove any air bubbles.

* Wipe jar threads and rims with clean damp cloth.

* Cover with hot lids; apply screw bands.

* Process jars in pot of boiling water 10 minutes.

* Cool jars completely.

* Store in cool dark place up to 1 year.


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