Friday, January 27, 2017

Drunken Fig Jam

Yum

This  jam is equally at home topped on toast or English muffins, on a cheeseboard, or as an accompaniment to grilled meats. It would be amazing with a pork loin roast!


It's versatile and flavorful. The sweetness of the figs shines through the boozy Brandy element, and the touch of cardamom enhances all the flavors.



RECIPE
Ingredients
4 cups Figs, chopped
1 tbls. lemon juice
1 cup Brandy
1 box Sure-Jell (fruit pectin)
1 tsp. butter
1 tsp ground cardamom
6 cups sugar

Method
Combine figs, brandy, lemon juice, Sure-Jell, butter and cardamom in a large saucepan. Bring to a boil over high heat, stirring often and mashing figs some as they cook.

Stir in sugar all at once and return to a rolling boil. Boil hard one minute, remove from heat and ladle into prepared 8 oz mason jars, leaving 1/4-inch head-space. Cover jars with lids and rings and process 10 minutes in a boiling water bath.

Remove jars and let them sit 24 hours undisturbed on a kitchen towel on your counter-top. Jars are sealed when button on top of lid is fully depressed and won't move.

Store jars in pantry up to one year. Open jars must be refrigerated.

Yield: 7 - 8 oz jars

You might also like these other boozy jams:

Blackberry Merlot











Cherry Port











Enjoy,
Mary

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