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  • 6servings
  • 65minutes
  • 827calories

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Nutrition Info . . .

NutrientsCarbohydrates, Cellulose
VitaminsB6, C
MineralsNatrium, Iron, Phosphorus

Ingredients Jump to Instructions ↓

  1. 2 lemons

  2. 4 lbs ripe fresh figs , stemmed, cut into 1/2-inch pieces (preferably black)

  3. 4 cups sugar

  4. 3/4 cup brandy or 3/4 cup cognac

  5. 1/2 teaspoon coarse kosher salt

Instructions Jump to Ingredients ↑

  1. Using vegetable peeler, remove peel from lemons (yellow part only) in long strips.

  2. Cut peel into matchstick-size strips (about 3 tablespoons).

  3. 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.

  4. Bring fig mixture to boil over medium-high heat, stirring until sugar dissolves.

  5. 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.

  6. Remove from heat.

  7. Ladle mixture into 6 hot clean 1/2-pint glass canning jars, leaving 1/4-inch space at top of jars.

  8. Remove any air bubbles.

  9. Wipe jar threads and rims with clean damp cloth.

  10. Cover with hot lids; apply screw bands.

  11. Process jars in pot of boiling water 10 minutes.

  12. Cool jars completely.

  13. Store in cool dark place up to 1 year.

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