Drunken Fig Jam Recipes

Steps:

• 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.

Steps:

• Cut up figs, add lemon peel, sugar brandy salt. Set for one hour then bring to a boil. Turn down to med and cook for 30-35 minutes, stirring.

Steps:

• remove stems from figs.
• put figs and lemon juice in a processor, process until figs are chopped.
• put chopped figs, water, syrup and salt in a saucepan.
• bring to boil, lower heat to simmer and cook 25 minutes until thick.
• cool, serve.