Fig Jam with Vanilla and Brandy
Turkish figs, brandy, vanilla bean, fresh lemon and wildflower honey..
Fig Jam with Vanilla and Brandy
Makes 1 Pint
1 pound figs, stemmed and quartered (mission figs will produce a darker colored jam than Turkish figs)
4 oz brandy
1/4 cup raw wildflower honey
juice from 1/2 lemon
1 vanilla bean, split and scraped
Combine all ingredients except honey in a stainless steel pot. Allow to macerate on the counter for 1 hour, then slowly bring to a boil over medium-low heat. Partially cover and boil gently, stirring often until figs are tender, about 40 minutes. Remove from heat.
Add honey and a pinch of salt and mash all together with a flat-bottomed potato masher. Taste and adjust flavor with lemon and/or honey if you think it needs it (I prefer mine slightly more tart than sweet).
Allow to cool to room temperature before transferring to the refrigerator for up to 1 month.
To keep for up to 1 year, transfer jam to a glass jar leaving at least 1/2 inch headroom, then seal and process in a boiling water bath for 10 minutes.
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Chiot's Run said,
November 30, 2009 at 7:13 am
MMMMMMMM, figs. I can’t wait to make this!