Ingredients for Drunken Fig Jam
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How to Make Drunken Fig Jam
- Using a vegetable peeler, remove the zest from the lemons in long strips. Finely mince the zest.
- Cut the lemon peel into thin matchstick-size strips.
- In a large, heavy-bottomed saucepan, combine the minced lemon zest, lemon peel strips, quartered figs, sugar, brandy, and coarse salt.
- Let the mixture stand at room temperature for 1 hour, stirring occasionally to dissolve the sugar.
- Bring the fig mixture to a rolling boil over medium-high heat, stirring constantly until the sugar is completely dissolved.
- Reduce the heat to medium-low and continue to boil, stirring frequently. Use a potato masher to gently crush some of the larger fig pieces as the jam cooks.
- Continue boiling until the jam has thickened significantly and reduced to approximately 6 cups (about 30-35 minutes). The jam should sheet off a spoon.
- Remove the jam from the heat and skim off any foam that has formed on the surface.
- Ladle the hot jam into 6 sterilized 1/2-pint canning jars, leaving 1/4-inch headspace at the top of each jar.
- Remove air bubbles by gently tapping the jars on the counter.
- Wipe the jar threads and rims with a clean, damp cloth.
- Place hot, sterilized lids on the jars and screw on the bands until fingertip tight.
- Process the jars in a boiling water bath for 10 minutes (adjust time based on your altitude – consult a canning guide for specifics).
- Carefully remove the jars from the boiling water bath and let them cool completely.
- Check the seals; the lids should be concave. Store in a cool, dark place for up to 1 year.
Nutrition Information (Approximate per serving)
Sodium
6 g
Sugar
731g
Fat
0g
Carbs
64g
