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Ingredients
- 2 lemons
- 4 pounds ripe fresh figs (preferably black), stemmed, cut into 1/2-inch pieces (about 9 cups)
- 4 cups sugar
- 3/4 cup brandy or Cognac
- 1/2 teaspoon coarse kosher salt
Details
Servings 1
Adapted from epicurious.com
Preparation
Step 1
Using vegetable peeler, remove peel from
lemons (yellow part only) in long strips.
Cut peel into matchstick-size strips (about
3 tablespoons).
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.
Bring fig mixture to boil over medium-high
heat, stirring until sugar dissolves.
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.
Remove from heat.
Ladle mixture into 6 hot clean 1/2-pint
glass canning jars, leaving 1/4-inch space at
top of jars. Remove any air bubbles. Wipe
jar threads and rims with clean damp
cloth. Cover with hot lids; apply screw
bands. Process jars in pot of boiling water
10 minutes. Cool jars completely. Store in
cool dark place up to 1 year.
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