Drunken Fig Jam Recipes

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DRUNKEN FIG JAM



Drunken Fig Jam image

Provided by Jill Silverman Hough

Categories     Condiment/Spread     Bourbon     Brunch     Side     Stew     Low Fat     Vegetarian     Low Cal     Fig     Cognac/Armagnac     Fall     Summer     Low Cholesterol     Potluck     Bon Appétit     Fat Free     Vegan     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes about six 1/2-pint jars

Number Of Ingredients 5

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

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.

DRUNKEN FIG JAM



Drunken Fig Jam image

Make and share this Drunken Fig Jam recipe from Food.com.

Provided by Mom2Rose

Categories     Fruit

Time 1h5m

Yield 6 1/2 pint jars, 6 serving(s)

Number Of Ingredients 5

2 lemons
4 lbs ripe fresh figs, stemmed, cut into 1/2-inch pieces (preferably black)
4 cups sugar
3/4 cup brandy or 3/4 cup cognac
1/2 teaspoon coarse kosher salt

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.

FIG JAM



Fig Jam image

Provided by Mourad Lahlou

Categories     Condiment/Spread     Food Processor     Low Fat     Low Cal     Fig     Summer     Healthy     Low Cholesterol     Simmer     Boil     Bon Appétit

Yield Makes 2 1/4 cups

Number Of Ingredients 14

2 1/2 cups water
12 ounces fresh Brown Turkey figs, quartered (about 1 3/4 cups)
12 ounces fresh black Mission figs, quartered (1 3/4 cups)
1 cup (packed) golden brown sugar
1/2 cup dry Sherry
1/4 cup sugar
3 tablespoons red wine vinegar
2 tablespoons minced shallot
1 garlic clove, minced
1 cinnamon stick
1 teaspoon minced peeled fresh ginger
1/2 teaspoon salt
1 tablespoon argan oil*
1 tablespoon grated lemon peel

Steps:

  • Bring all ingredients except argan oil and lemon peel to boil in large saucepan. Simmer until mixture is syrupy and figs are tender, stirring often, about 25 minutes. Add more water by 1/4 cupfuls if mixture is too thick. Remove cinnamon stick. Transfer mixture to processor; pulse until almost smooth. Mix in argan oil and lemon peel.
  • Cover jam and chill. Bring to room temperature before serving.

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5/5 (2)
  • 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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