Ingredients
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2
-
4
-
4
-
3/4
-
1/2
-
-
-
-
-
-
-
-
-
-
Directions
Drunken Fig Jam, Source: Bon Apptit October 2008 Yield: Makes about six 1/2-pint jars, Ive made this jam several times now, but this last time all I had was an Orange cognac! Omg!!! Amazeballs. Soooo ridiculously delicious. My new go to recipe!, YUM! Maybe added a few extra figs. Only had blackberry brandy on hand. Yield 11 1/2 half pints. Thank you for sharing this recipe!
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Steps
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1
Done
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Using Vegetable Peeler, Remove Peel from Lemons Yellow Part Only in Long Strips. |
|
2
Done
|
Cut Peel Into Matchstick-Size Strips About 3 Tablespoons. |
|
3
Done
|
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. |
|
4
Done
|
Bring Fig Mixture to Boil Over Medium-High Heat, Stirring Until Sugar Dissolves. |
|
5
Done
|
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. |
|
6
Done
|
Remove from Heat. |
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7
Done
|
Ladle Mixture Into 6 Hot Clean 1/2-Pint Glass Canning Jars, Leaving 1/4-Inch Space at Top of Jars. |
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8
Done
|
Remove Any Air Bubbles. |
|
9
Done
|
Wipe Jar Threads and Rims With Clean Damp Cloth. |
|
10
Done
|
Cover With Hot Lids; Apply Screw Bands. |
