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Prep Time: 10 Minutes Cook Time: 55 Minutes |
Ready In: 65 Minutes Servings: 10 |
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Source: Bon Appétit (October 2008) Yield: Makes about six 1/2-pint jars Ingredients:
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 |
Directions:
1. Using vegetable peeler, remove peel from lemons (yellow part only) in long strips.
2. Cut peel into matchstick-size strips (about 3 tablespoons).
3. 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.
4. Bring fig mixture to boil over medium-high heat, stirring until sugar dissolves.
5. 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.
6. Remove from heat.
7. Ladle mixture into 6 hot clean 1/2-pint glass canning jars, leaving 1/4-inch space at top of jars.
8. Remove any air bubbles.
9. Wipe jar threads and rims with clean damp cloth.
10. Cover with hot lids; apply screw bands.
11. Process jars in pot of boiling water 10 minutes.
12. Cool jars completely.
13. Store in cool dark place up to 1 year.
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