Drunken fig jam
Bonjour mes belles,
We were given 7 kilos of figs and despite their best efforts, our guests were unable to finish them so I decided to make some confiture. This has proved to be a hit with our guests so I thought I would share the recipe I used with you.
Drunken fig jam
Ingredients
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
Recipe PreparationUsing 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…
We were given 7 kilos of figs and despite their best efforts, our guests were unable to finish them so I decided to make some confiture. This has proved to be a hit with our guests so I thought I would share the recipe I used with you.
Drunken fig jam
Ingredients
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
Recipe PreparationUsing 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…
