Ingredients Jump to Instructions ↓

  1. Drunken Fig Jam

  2. 2 lemons

  3. 4 pounds ripe fresh black figs, stemmed, cut into 1/2-inch pieces

  4. 4 cups sugar

  5. 3/4 cup cognac

  6. 1/2 teaspoon kosher salt

  7. Using vegetable peeler, remove peel from lemons (yellow part only)

  8. in long strips. Cut peel into matchstick-sized strips. Combine

  9. lemon peel, figs, sugar, cognac and 1/2 teaspoon salt in heavy large

  10. saucepan. Let stand at room temperature for 1 hour, stirring

  11. occasionally. Bring fig mixture to boil over medium-high heat,

  12. stirring until sugar dissolves. Reduce heat to medium. Continue to

  13. boil until jam thickens and reduced to 6 cups. Stir frequently and occasionally mash mixture with potato masher to crush large fig

  14. 30 to 35 minutes

  15. six hot, clean half-pint glass canning jars, leaving 1/4-inch space

  16. at top. Remove air bubbles. Wipe jar threads and rims with clean,

  17. damp cloth. Cover with hot lids, and apply screw bands. Process

  18. jars in pot of boiling water for 10 minutes. Cool jars completely.

  19. Store in cool dark place for up to 1 year.


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