Drunken Fig Jam

Drunken Fig Jam created by sooters1

Source: Bon Appétit (October 2008) Yield: Makes about six 1/2-pint jars

Ready In:
1hr 5mins
Serves:
Yields:
Units:

ingredients

directions

  • 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.
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RECIPE MADE WITH LOVE BY

@Mom2Rose
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@Mom2Rose
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"Source: Bon Appétit (October 2008) Yield: Makes about six 1/2-pint jars"
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  1. Lise T.
    BEST Fig Jam yet!!! I used the rind of 2 large lemons, and, because I didn't have brandy (used it all for Fig Brandy), used the same amount of Port. SOOOO very good! Thank you
    Reply
  2. Schloppyjo
    I’ve made this jam several times now, but this last time all I had was an Orange cognac! Omg!!! Amazeballs. Soooo ridiculously delicious. My new go to recipe!
    Reply
  3. Sherri R.
    YUM! Maybe added a few extra figs. Only had blackberry brandy on hand. Yield 11 1/2 half pints. Thank you for sharing this recipe!
    • Review photo by Sherri R.
    Reply
  4. sooters1
    Drunken Fig Jam Created by sooters1
    Reply
  5. sooters1
    Drunken Fig Jam Created by sooters1
    Reply
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