Holding steadfastly to the mantra that simple approaches to almost everything win the day when all is said and done, here’s a danged simple Brandied Fig Jam we’ve been playing with for several years and finally have right, at least to our taste.
Figs of all sorts are in right now at our best local provider (Central Market), though our fig gurus over the years (Chef Libby in Austin being one) have argued convincingly that Brown Turkey or Black Mission figs are among those that make the best jams.
Given that fig aficionados describe literally hundreds of fig varieties, my guess is that the two mentioned above are among those more commonly cultivated commercially. If you have access to a neighbor’s tree with just-picked-at-perfect-ripeness figs available, regardless of the variety, you’re probably sitting prettier than the rest of us fig-wise.
This recipe has less sugar so it’s not cloying, with more true fig flavor coming through, has a bit more lemon for tartness and the brandy adds a great touch, though when we’ve cranked out batches for friends with bourbon or a dark spiced rum, they’ve all been pleased as punch (weak pun intended) with the results.
Since putting a couple dozen jars of this up last week, we’ve been enjoying all sorts of crostini topped with a dollop of jam – the best so far have been a garlic toast topped with a smear of goat cheese, good salami or believe it or not thin slices of our family fajita recipe and the jam.
Your salumi or cheese plate will never be the same with a dish of this Brandied Fig Jam along for the ride.
4 pounds ripe figs, stemmed, cut into roughly 1/2-inch pieces (see above)
2 lemons, scrubbed, peeled with skin cut into matchsticks
3 cups granulated sugar
1/2 cup fresh lemon juice
3/4 cup brandy or bourbon, divided
Prep 6 1/2-pint canning jars and get your canning gear ready.
Remove the peel from the 2 scrubbed lemons in long strips using your trusty vegetable peeler; cut the peel into matchstick sized strips. Juice the lemons.
Combine the prepped figs, cut lemon peel, the sugar, the lemon juice and half the brandy or bourbon and stir well. Cover and let macerate at room temperature for 60-90 minutes.
Bring the fig mixture to a boil over medium-high heat; stir to make sure all the sugar has dissolved. Reduce to medium (or just a bit higher) to keep it aggressively simmering until thickened, glossy and the bubbles are much smaller (should take 30 to 40 minutes).
Stir frequently, more often as it reduces to keep the jam from scorching; you may need to reduce the heat toward the end. Test using the method of your choice to determine when done (we’re still using the cold plate or spoon in the freezer trick).
Stir in the remaining brandy and let the mixture cool for about 10 minutes.
Fill the jars leaving a 1/4-inch headspace, remove the air bubbles, wipe the rims and cap with preheated lids and finally the screw bands.
Process (boiling water method) for 10 minutes; cool completely and check the seals.
Store in a cool dark place for up to a year, though these will never last that long.
Enjoy.
