Recipe by Mom2Rose
Source: Bon Appétit (October 2008) Yield: Makes about six 1/2-pint jars
Top Review by Abby Girl
DEVINE!!! I never thought I would find fresh figs in my area, (and I wasn't prepared to go to Vancouver just for figs!!) but didn't Costco just have them!! What a find!! I got a flat of 24 and it was just under 2 lb. So, I cut the recipe in half and used dried figs to make up the difference. This produced 8 - 125 mL jars. I used my stick blender to mash down the large chunks of figs. The only thing I would recommend is that when you get fresh figs, use them up fast. I got mine yesterday and they were already going soft (and they were refrigerated) I found that using my canner, especially for little jars, that they got "lost" on the canning rack, so I washed small white pebbles (the ones you get at a garden store), placed them in an old stock pot, filled the pot half way up the jars and processed for 10 minutes. The jars stayed in place and worked like a charm. My good friend from Montreal was visiting and had introduced me to this jam last month. He made a "stupid simple" appitizer of toasted baguette, some pate, goat cheese and the jam on top. It was so simple, but had an incredible taste!!! I have never heard so many collective groans together. This almost became our supper...it was that good! I an not normally a "toast and jam" person....but I would definately make this just to use as an appitizer! This recipe is so worth trying!!!
- 2 lemons
- 4 lbs ripe fresh figs, stemmed, cut into 1/2-inch pieces (preferably black)
- 4 cups sugar
- 3⁄4 cup brandy or 3⁄4 cup cognac
- 1⁄2 teaspoon coarse kosher salt
Directions See How It's Made
- 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 1/2 teaspoon coarse salt in heavy large deep saucepan; let stand at room temperature 1 hour, stirring occasionally.
- 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.
- Ladle mixture into 6 hot clean 1/2-pint glass canning jars, leaving 1/4-inch space 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.