Rose & Steve's Recipes

This page is read only. You can view the source, but not change it. Ask your administrator if you think this is wrong.
=== Fig Bourbon Preserves ===

  *     2 lemons
  *     4 pounds ripe fresh figs (preferably black), stemmed, cut into 1/2-inch pieces (about 9 cups)
  *     2 cups sugar
  *     3/4 cup brandy or Cognac
  *     1/2 teaspoon coarse kosher salt

Using zester, 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 masher to crush large fig pieces, 30 to 35 minutes. Remove from heat.

If the jam seems runny, time to add some pectin. Add 2 tsp of calcium water and 1.5 tsp of pectin (Pomona's). The pectin can be added into about 1/4 c of sugar, won't change things too much. 

Ladle mixture into 6 hot clean 1/2-pint glass canning jars, leaving 1/4-inch space at top of jars. 
Remove any air bubbles. Wipe jar threads and rims with clean damp cloth. Cover with hot lids; apply screw bands. 
Process jars in pot of boiling water 10 minutes. Cool jars completely. Store in cool dark place up to 1 year. 

Note: original recipe calls for 4 c sugar, but that's TOO SWEET.