Drunken Fig Jam Recipe

Ingredients for Drunken Fig Jam

• 2 large lemons, zested and peeled
• Fresh Figs
• 4 cups granulated sugar
• 1/2 cup brandy (such as Cognac or Armagnac)
• Kosher Salt

How to Make Drunken Fig Jam

1. Using a vegetable peeler, remove the zest from the lemons in long strips. Finely mince the zest.
2. Cut the lemon peel into thin matchstick-size strips.
3. In a large, heavy-bottomed saucepan, combine the minced lemon zest, lemon peel strips, quartered figs, sugar, brandy, and coarse salt.
4. Let the mixture stand at room temperature for 1 hour, stirring occasionally to dissolve the sugar.
5. Bring the fig mixture to a rolling boil over medium-high heat, stirring constantly until the sugar is completely dissolved.
6. 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.
7. 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.
8. Remove the jam from the heat and skim off any foam that has formed on the surface.
9. Ladle the hot jam into 6 sterilized 1/2-pint canning jars, leaving 1/4-inch headspace at the top of each jar.
10. Remove air bubbles by gently tapping the jars on the counter.
11. Wipe the jar threads and rims with a clean, damp cloth.
12. Place hot, sterilized lids on the jars and screw on the bands until fingertip tight.
13. Process the jars in a boiling water bath for 10 minutes (adjust time based on your altitude – consult a canning guide for specifics).
14. Carefully remove the jars from the boiling water bath and let them cool completely.
15. Check the seals; the lids should be concave. Store in a cool, dark place for up to 1 year.