Drunken Fig Jam

May 08, 2023May 8, 20230 0

60 min

60 min

120 min

Easy

	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

Servings Per Recipe

3 cups of jam (approximately)

Calories

60 per 1 tbsp serving

Sugar

13g per 1 tbsp serving

Fat

1.	Cut the lemons in half and squeeze the juice into a small cup to measure 3 tbsp.
2.	Remove the seeds, if any, from the lemons.
3.	In a large bowl, combine the figs, sugar, brandy, salt, and lemon juice, stirring to blend everything well.
4.	Cover and let it stand at room temperature for 1 hour.
5.	Transfer the mixture to a heavy saucepan.
6.	Over medium heat, bring it to a boil while constantly stirring until the sugar has completely dissolved.
7.	After it comes to a rolling boil, reduce the heat to a simmer, and cook until the jam is thickened, the figs are soft and the mixture is translucent, stirring occasionally, for about 45 minutes to 1 hour.
8.	Remove the pan from the heat and let the jam cool completely before filling jars to store.

This Drunken Fig Jam recipe allows you to preserve the seasonal fruit and enjoy it long after fig season has passed.

The jam is sweet, tart and aromatic, with a subtle boozy kick.

It goes well with a variety of cheeses, charcuterie, and crackers.

Plus, it makes for a thoughtful homemade gift.

Although the recipe does not contain pectin, the jam takes a little longer to thicken due to the alcohol.

The recipe makes a relatively small quantity of jam at a time.

Figs are a good source of fiber and a good source of vitamins and minerals.
Studies have shown figs may help improve digestion and bone health.