Drunken Fig Jam

1. 1

   Using vegetable peeler, remove peel from lemons (yellow part only) in long strips.

2. 2

   Cut peel into matchstick-size strips (about 3 tablespoons).

3. 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. 4

   Bring fig mixture to boil over medium-high heat, stirring until sugar dissolves.

5. 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. 6

   Remove from heat.

7. 7

   Ladle mixture into 6 hot clean 1/2-pint glass canning jars, leaving 1/4-inch space at top of jars.

8. 8

   Remove any air bubbles.

9. 9

   Wipe jar threads and rims with clean damp cloth.

10. 10

    Cover with hot lids; apply screw bands.

11. 11

    Process jars in pot of boiling water 10 minutes.

12. 12

    Cool jars completely.

13. 13

    Store in cool dark place up to 1 year.

* Per serving · 4 servings · Values may vary.

No additional tips available.