Drunken Fig Jam

Recipe by Mom2Rose
READY IN: 1hr 5mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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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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