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Drunken Fig Jam

Source of Recipe


Bon Appétit, October 2008



List of Ingredients



• 2 lemons
  
• 4 pounds ripe fresh figs (preferably black), stemmed, cut into ½-inch pieces (about 9 cups)
  
• 4 cups sugar
  
• ¾ cup brandy or Cognac
  
• ½ tsp coarse kosher salt
  






Instructions



1. 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 ½ teaspoon coarse salt in heavy large deep saucepan; let stand at room temperature 1 hour, stirring occasionally.
   
   
2. 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.
   
   
3. Ladle mixture into 6 hot clean ½-pint glass canning jars, leaving ¼-inch headspace 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.
   
   Makes about six ½-pint jars.