Buncombe County Fig Preserves

Submitted by Busters friend

"Nothing is better than home made fig preserves! Especially end of season figs! This preserve is excellent on baked Brie, with Stilton & Port, in thumbprint shortbread cookies & by the spoonful! I use 12 year Sherry wood finished Glenmorangie single malt - yummmm, when it's wet & raw outside this preserve is deeply satisfying. Cook time varies with how juicy the figs are - I like to cook mine until wooden spoon will briefly remain upright when plunged into center of pot."

 

• Ready In: 2hrs 40mins
• Ingredients: 4
• Yields: 6 1/2 pints
• Serves: 60-70

ingredients

• 2 quarts fresh figs, quartered
• 4 cups sugar
• 2 tablespoons Scotch whisky
• 1 lemon, juice and zest of

directions

1. .Place quartered fresh figs in 3 quart saucepan along with sugar. Simmer low-medium heat 2 hours until liquid turns thick, sticky & rich brown.
2. As figs thicken, stir frequently to prevent sticking (gas stove users consider diffuser plate).
3. Add whiskey & simmer 15 minutes. Adjust whiskey to taste or up to 1/3 cups, simmering to regain desired thickness/stickiness.
4. Add zest & juice of 1 lemon. Mix well.
5. Put in hot sterilized 1/2 pint widemouth jars & freeze or process in hot water bath 20 minutes.