Prep 30 mins
Cook 30 mins
This exquisite sweet fig jam has layers of flavor from the orange zest and Grand Marnier, then hints of Rosemary and a slight kick from cayenne chili's. This is a nice way to bring your roast pork, chicken over the top. Thin and use as a glaze or use as an accompaniment.
- 1⁄4 cup sugar, turbinado is lovely but white will do
- 1 3⁄4 ounces no-sugar-needed pectin
- 3 lbs figs, stemmed and cut into 1/2-inch pieces
- 2 cups brown sugar
- 1⁄3 cup lemon juice, bottled
- 1 orange, zest and fruit chopped (skin and pith removed and discarded)
- 1⁄2 cup Grand Marnier
- 1 fresh rosemary sprig, about four inches
- 1 -2 fresh cayenne pepper, your favorite chili minced
- Mix the 1/4 cup sugar and pectin together.
- In a large, deep, nonreactive saucepan, toss all ingredients and bring to a boil, stirring until the sugar is completely dissolved. Cooking over high heat, stirring, until the fruit is soft and the liquid runs off the side of a spoon in thick, heavy drops, about 20 minutes. Remove rosemary and discard.
- Spoon the jam into three 1/2-pint jars, leaving 1/4 inch of space at the top. Close the jars and let cool to room temperature. Store the jam in the refrigerator for up to 3 months.
- Place in sterilized Ball jars, leaving 1/4-inch head space.
- Wipe rims and adjust caps.
- Process half-pints and pints 10 minutes.
- in hot-water bath covering with 2 inches of water.
- Turn flame off and remove lid let sit 5 minutes.
- Remove jars and cool for 12-24 hours.
- You can remove rings and wipe jars.
- Store in a cool dark place.
- Optional for those that like it smoother without chunks you can blend the figs using an immersion blender while cooking.
- Altitude times.
- 1,000-3000 for 5 minutes.
- 3000-6000 for 10 minutes.
- 6000-8000 for 15 minutes.
- 8000-10,000 for 20 minutes.
Wonderful flavors! Served with cheese and crackers, so good!
This is a really complex jam! Orange on the front, and a gentle aftertaste of pepper on the end. I didn't have pectin, so I made do without, just cooked for a little longer to reduce and gel. It's really wonderful. Maybe a little sweeter than I wanted, but I think that's just because the figs on my tree were incredibly ripe at the time. Might try with less sugar next time. My only complaint is that I can't taste the rosemary enough. I might add more next time.
I really liked this jam. Nice texture and consistency. Not overwhelmingly sweet like some jams can be. I liked the layers of flavors but my jam didn't have any spicyness from the peppers. I will admit that I was a little confused about exactly what to do with them. Were the fresh cayenne peppers supposed to be chopped and added or left whole and added? Whatever the case, I had only dried red cayenne peppers so I used that. Only 1 and left it whole and then removed it before putting the jam in jars. My neighbors really enjoyed this jam although my parents preferred your vanilla fig preserves. Also I used Gran Gala instead of the Grand Marnier as that is what I had on hand. Overall, this recipe is " jammin' "! lol.