Quarter Pint Jar Homemade Fig Jam
Brandy Infused Fig Jam with Fresh Sprigs of Thyme
This brandy infused fig jam is fantastic dolloped on oven roasted Brie, or served on the side with a sharp cheese platter. It’s also fabulous on raisin toast, or as a dessert topping on good ol’ fashioned vanilla ice cream.
Quarter Pint Jar Homemade Fig Jam
Brandy Infused Fig Jam with Fresh Sprigs of Thyme
This brandy infused fig jam is fantastic dolloped on oven roasted Brie, or served on the side with a sharp cheese platter. It’s also fabulous on raisin toast, or as a dessert topping on good ol’ fashioned vanilla ice cream.
Servings Prep Time
71/2 pint jars 30minutes
Cook Time Passive Time
2hours 3hours
Servings Prep Time
71/2 pint jars 30minutes
Cook Time Passive Time
2hours 3hours
Ingredients
Instructions
  1. Peel long strips of lemon rind off whole lemons using a vegetable peeler. Cut peeled strips into thin, matchstick-size strips (about 3 TBSP).
  2. Remove stems from figs and cut into 1/2-inch pieces. Combine lemon peel, figs, sugar, brandy and 1/2 tsp course salt in large, deep saucepan; let stand at room temperature 1 hour, stirring occasionally.
  3. After one hour, bring fig mixture to a boil over medium-high heat, stirring until sugar dissolves. Reduce heat to medium; continue to boil until jam thickens and is reduced to 6-ish cups, stirring frequently and occasionally mashing mixture with potato masher to crush down large figs, 30 to 35 minutes. Remove from heat.
  4. Meanwhile, prepare your jars and lids by adding boiling water to clean jars and let sit. Set lids into pot of boiling water, turn off heat and let sit until ready to use.
  5. Ladle mixture into hot clean 1/2 pint jars. We also used 1/4 pint jars because they make great little gifts in this size.
  6. Wipe jar rims and threads with clean damp cloth. Cover with hot lids and twist on the rings making sure to twist a little more than finger tight.
  7. Submerge jars into canning kettle of boiling water, and process for 10 minutes. Be sure to keep the water on the boil.
  8. Remove jars from water and let cool completely. Store in dark, cool place for up to 1 year.
Recipe Notes

Don’t overdo the salt!

Add sprigs of thyme, or not. Thyme just gives it a slight savoury edge.