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Brandied Shallot-Fig Preserves

Source of Recipe

From "The All New Ball Book of Canning and Preserving"


Recipe Introduction

"These sweet-and-sour roasted preserves accentuate the versatility of figs. A hint of brandy and fresh herbs rounds out the luscious flavor. These preserves partner beautifully with crostini for a cheese plate, make a delicious spread on a hearty grilled Cheddar sandwich, or serve as an ideal side with roast chicken."

Recipe Link: https://tinyurl.com/j7bv2mam

List of Ingredients

â—¦ 4 pounds fresh figs
â—¦ 2 cups thinly sliced shallots
â—¦ Vegetable cooking spray
â—¦ 1 ½ cups sugar
â—¦ ¾ cup white vinegar (5% acidity)
â—¦ ½ cup brandy
â—¦ 1 tablespoon fresh thyme leaves or 1 teaspoon, dried thyme
â—¦ 2 teaspoons salt
â—¦ 1 bay leaf


Recipe

Preheat oven to 350° F.

Place figs and shallots in a single layer on a large rimmed baking sheet coated with cooking spray. Bake at 350° for 25 minutes. Sprinkle sugar over fig mixture. Bake 15 more minutes.

Pour fig mixture into a 6-quart stainless steel or enameled Dutch oven. Stir in vinegar and next four ingredients. Cook, stirring often, over medium-high heat 20 minutes or until mixture thickens. Remove and discard bay leaf.

Ladle hot preserves into a hot jar, leaving a ½ inch headspace. Remove air bubbles. Wipe jar rim. Center lid on jar. Apply band, and adjust to fingertip-tight. Place jar in boiling-water canner. Repeat until all jars are filled.

Process jars 15 minutes, adjusting for altitude. Turn off heat; remove lid, and let jars stand 5 minutes. Remove jars and cool.


Makes about 4 one-pint jars