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.
Chiot's Run said,
November 30, 2009 at 7:13 am
MMMMMMMM, figs. I can’t wait to make this!
Esmeraldas said,
August 8, 2010 at 5:22 pm
I can not get this to set up like the picture. Mine is runny, what am I doing wrong?
Ren said,
August 8, 2010 at 5:50 pm
Its hard to say to for sure, Esmeraldas, but that could be caused by condensation while cooking under cover. Try lowering the heat and cooking uncovered for 1 hour. Allow to cool, then cut in honey, lemon and brandy 1 ounce at a time until its of the right consistency (you may not need all of it).
Last Minute Original & Frugal DIY Holiday Gifts | said,
December 18, 2011 at 11:13 am
[...] 5. FIG JAM WITH VANILLA & BRANDY: I wanted to make this but ran out of time. How good does this look? [...]