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Brandied Cinnamon Fig Jam
(recipe, Katie Hickey)
- 2 lemons
- 4 lb. ripe fresh figs, roughly chopped (about 9 cups)
- 4 cups sugar
- 1 to 2 cinnamon sticks
- ¾ cup brandy
- ½ tsp. coarse salt
- Zest lemons. Combine zest, figs, brandy, cinnamon sticks and salt in heavy large saucepan. Let stand at room temp for an hour; stir occasionally. Bring to boil, stirring to dissolve sugar. Reduce to medium and continue hard simmer to thicken jam, stirring and smooshing as desired 30-45 min. Remove from heat.
- Ladle into sterilized, hot glass canning jars to ¼ inch from top. Wipe rims clean with wet paper towel. Cover with hot lids; apply screw bands. Process in boiling water bath 10 minutes. Cool completely. Listen for the musical ‘ping’ of them sealing as you walk through the kitchen.