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. |
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2
Done
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Cut Peel Into Matchstick-Size Strips (about 3 Tablespoons). |
|
3
Done
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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. |
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4
Done
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Bring Fig Mixture to Boil Over Medium-High Heat, Stirring Until Sugar Dissolves. |
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5
Done
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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. |
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6
Done
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Remove from Heat. |
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7
Done
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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
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Remove Any Air Bubbles. |
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9
Done
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Wipe Jar Threads and Rims With Clean Damp Cloth. |
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10
Done
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Cover With Hot Lids; Apply Screw Bands. |
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11
Done
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Process Jars in Pot of Boiling Water 10 Minutes. |
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12
Done
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Cool Jars Completely. |
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13
Done
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Store in Cool Dark Place Up to 1 Year. |
