Recipe Archives->Preserving->Fig Jam 05

Drunken Fig Jam
                                                                               
2 lemons
4 pounds ripe fresh black figs, stemmed, cut into 1/2-inch pieces
4 cups sugar
3/4 cup cognac
1/2 teaspoon kosher salt

Using vegetable peeler, remove peel from lemons (yellow part only)
in long strips. Cut peel into matchstick-sized strips.  Combine
lemon peel, figs, sugar, cognac and 1/2 teaspoon salt in heavy large
saucepan. Let stand at room temperature for 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 reduced to 6 cups. Stir frequently and
occasionally mash mixture with potato masher to crush large fig
pieces (30 to 35 minutes). Remove from heat.  Ladle mixture into
six hot, clean half-pint glass canning jars, leaving 1/4-inch space
at top.  Remove air bubbles. Wipe jar threads and rims with clean,
damp cloth.  Cover with hot lids, and apply screw bands. Process
jars in pot of boiling water for 10 minutes. Cool jars completely.
Store in cool dark place for up to 1 year.

Printable version: fig-jam05.txt.