Buncombe County Fig Preserves

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: 2 hrs 40 mins
• Serves: 60-70
• Yields: 6 1/2 pints

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.