Friday, January 27, 2017

Drunken Fig Jam


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 (1.75 oz) Sure-Jell (powdered 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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6 comments:

  1. When you say box of Sure Gel do you mean two packages or one as there are two in a box.

    ReplyDelete
    Replies
    1. There is only one packet (1.75 oz) inside each box of Sure-Jell.

      Delete
  2. Hi,
    How long does the jam cook before the sugar is added ?

    ReplyDelete
    Replies
    1. As soon as the fig mixture boils you add the sugar all at once and return to a rolling boil.

      Delete
  3. HI all, do you think it's possible to cut way back on the sugar as the alcohol will stop it from going bad anyway.

    ReplyDelete
    Replies
    1. The alcohol cooks off and is not considered to be anything but a flavor enhancer. The sugar in jams and jellies helps in the formation of the gel and serves as a preservative in addition to adding to the flavor. To make sugarless jams and jellies, always use a commercial sugarless gelatin mixture or special pectin designed for sugar-free or lower-sugar jams and jellies. Be sure to follow the manufacturer’s directions. Jams and jellies when canned without sugar will have a softer texture and will not be as crystal clear as jams or jellies made with sugar. The pink box of Sure-Jell or Pomona's Pectin can be used for low sugar recipes. Further information can be found here: https://www.canr.msu.edu/news/home_canning_without_sugar

      Delete