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.