I soon returned home with my figs, plums, peaches and yes, my baguette and garlic. They all joined the eggplant, tomatoes, jalapenos, herbs and I forget to mention, the over-ripened bananas that I promised to magically turn into muffins for Paul. Like I said, so much to do, so little time.
It is now Monday morning. My frenzy is over, at least for now. My kitchen is sort of sticky and is crying out for a good cleaning. I have lots of blogging material and tons of pictures to sort through. But this weekend was not all work. We got to go out one night for a nice osso bucco dinner and last night we went to Jones Beach to see Stevie Nicks in concert. (yea Groupon!) Yup, its Labor Day. The unofficial end of summer. Today I may just take the day off, because tomorrow at 8:30AM my quiet summer is over, but that's another story. I won't go there. I don't even want think about it. I do want to tell you about this drunken fig jam.
I've been wanting to make fig jam for about a year, ever since I saw an hors d'oeuvre in a magazine that paired brie with fig jam. Something about that combination intrigued me. I love fresh figs stuffed with goat cheese, but sadly fresh figs are only available during the summer around here. Homemade fig jam would mean that I could create an elegant appetizer with brie or goat cheese, and maybe even a little prosciutto or a piece of caramelized onion any time I wish. I think it will be a great thing to have on hand for the holidays. I had been thinking about making a fig jam with port, but decided to go with this jam instead that uses brandy after I read all the reviews. I took the advice of the many reviewers and tweaked the recipe just a little more. The results created a jam to behold. If you are new to making jam you may want to read this post first.
Drunken Fig JamAdapted from Epicurious.com
Click here for printable page
Click here for printable page
Originally appeared in Bon Appetit, October 2008
Makes 4-5 1/2 pints (I got 5)
- 3 pounds Black Mission figs (about 7 cups)
- 2 cups sugar
- 2/3 cup brandy
- the peel of 2 lemons
- 1/4 teaspoon kosher salt
- 1 sprig of fresh rosemary (optional)
Sterilize 5- 1/2 pint jars, rings and prepare lids for canning.
Wash and dry figs. Remove stems and cut figs into 1/2" pieces.
Using a vegetable peeler, remove yellow part of skin (try not to cut into the pith) in long segments. The longer the better, because you will be removing them from the cooked jam later.
Add the rosemary sprig if using. Heat fig mixture over medium high heat and cook until sugar dissolves, stirring often . Turn heat down to medium and continue cooking, mixture will be boiling, but not a spitting boil, for 30 minutes or until liquids evaporate and mixture thickens to a jam like consistancy. As the mixture is cooking, stir often and as figs are soften, mash them with a potato masher.
Ladle jam into sterilized, 1/2 pint jars leaving 1/4" of headspace in each jar. Wipe rims of jars with a clean damp towel. Place lids on jars and screw on rings. Carefully place jars in a boiling water bath and process for 10 minutes (at sea level).
Stay tuned for the rest of my frenzied cooking spree.