Drunken Fig Jam

• Produce

  • 4 lbs Figs, ripe fresh
  • 2 Lemons

• Baking & Spices

  • 1/2 tsp Kosher salt, coarse
  • 4 cups Sugar

• Beer, Wine & Liquor

  • 3/4 cup Brandy or cognac

Found on epicurious.com

Description

Ingredients

• 2 lemons
• 4 pounds ripe fresh figs (preferably black), stemmed, cut into 1/2-inch pieces (about 9 cups)
• 4 cups sugar
• 3/4 cup brandy or Cognac
• 1/2 teaspoon coarse kosher salt

Directions

• Preparation 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.

Nutrition