->Fig Jam 05 <-

2 lemons

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

4 cups sugar

3/4 cup cognac

1/2 teaspoon kosher salt

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

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

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

saucepan. Let stand at room temperature for 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 reduced to 6 cups. Stir frequently and occasionally mash mixture with potato masher to crush large fig

30 to 35 minutes

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

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

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

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

Store in cool dark place for up to 1 year.