Friday, October 10, 2014

Fig Jam

More figs from our tree and what to do?  I never made any jams this summer.  I kept thinking I would get to it, but it never happened.  So, fig jam it is.  It's definitely fall outside now, I've got a beef burgundy in the oven, and I'm watching a little NLF Playbook.  Jamming in between is just the right addition.  

1 ½ Pounds ripe fresh brown figs
1 Lemon
Juice from 1 lemon
1 ½ Cups sugar
⅓ Cup Cognac
¼ Teaspoon kosher salt

Cut the stems off the figs and discard.  Cut the figs into ½" sized pieces.
Use a vegetable peeler and remove the yellow part of the peel from the lemon.  Cut the peel into matchstick sized pieces.


Combine the figs, lemon peel, lemon juice, sugar, cognac and salt in a heavy saucepan.  Stir together and let stand at room temp for about an hour.  Stir about every 15 minutes.

Bring the mixture to boil over medium-high heat.  Turn the heat down to medium and continue to cook until jam thickens, about 25-30 minutes.  Remove from heat.

Ladle the jam into clean jars.  I boil them before filling them and leave them in the hot water until ready to use.  Cover the jars with the lids.  Place jars into boiling water for 10 minutes.  Let jars cool completely.  Store in a cool dark place for up to one year.

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