Un-Fig-Gettable!
Here’s a staple of mine. I make versions of fig jam every year. Sometimes with bourbon, like this recipe. Sometimes with Port or sherry. Anyway, it’s usually boozed up a bit. The taste of bourbon with the fig is irresistible. No need to worry, all the alcohol cooks out of it and you’re left with a delicious sweet jam. Fig jam is a Key ingredient in a ton of recipes that I make from autumn and into the winter. Try making this Fig Jam with Bourbon, Rosemary and Pepper!
In A Jam?
For many years I was giving homemade jams and preserves as gifts, not anymore! A few years ago I went into my sisters kitchen cabinet and saw every jar of jam I’d ever given them! Not a very good testament to my jam making?
Actually, the truth is, we’re just not jam on a piece of toast kind of people. I screamed subtly suggested she was ungrateful for all my love and hard work try using jam, as part of a savory recipe. Soon as my sister started finding other ways to use the jam, she doesn’t mind getting a jar from me from time to time! (Or, maybe she’s just hiding it better?) I will share a jar of this Fig Jam with Bourbon, Rosemary and Black Pepper and I’ll get back to you in a few months!
Believe me, fig jam belongs in a class all its own. Use this jam as filling in cakes or cupcakes, in sticky buns or on a cheese tray or charcuterie! It is fun to watch people enjoy figs, as they swear they just don’t like figs.
The Recipe
Roughly chop 2 lbs of ripe figs. I used white figs, but this is just as good with mission figs (black) or turkey (brown) figs. You may use any type you have or love. My favorite are the black figs. Put them into a large, non reactive heavy bottomed pot. Add 3 cups of sugar and 1 tablespoon of very finely grated rosemary and a pinch of salt.
Next, add 2 teaspoons of very coarsely ground black pepper. Over a medium heat, bring the contents to a boil, stirring often.
As the mixture starts to boil, reduce the heat to medium low and watch that it not boil over. Stir periodically and make sure that the heat is not scorching the bottom of the pot.
After about 10 minutes, add 1/4 cup bourbon, stir and continue to cook. After about 25 minutes, check to see if it’s ready. You can check the thickness by putting a spoonful onto a small chilled plate. If the mixture holds onto the plate and runs only very slowly, it’s ready.
Add 1 tablespoon of freshly squeezed lemon juice and 1/4 cup bourbon, mix well.
To Can Or Not To Can
If you don’t want to preserve this jam, you can store it in a covered jar for up to 30 days. If you’d like to preserve it for cooking later or for gifts, here’s how you can do it.
This will make about 2 1/2, 1 pint jars of jam or about 5, 1 cup jars.
Clean jars with hot soapy water, set aside. Fill a canner with water and put it on high to boil. Put the disposable tops into a small pan filled with simmering water, do not boil.
Fill the jars to 1/4 inch head room, remove air bubbles with a tamper and add the tops. Clean the rims with a damp, clean cloth. Close the lids, but not too tightly. Submerge into the boiling water with at least 2 inches of water over the tops of the jars. Process for 15 minutes, once the water is at a full boil. After 15 minutes, turn off the heat and let the jars sit in the canner for 5 minutes.
Remove and let the jars sit overnight undisturbed. Check to be sure that the tops are secured, as described in the packaging. Label with the date made, they will last 1 year if not opened.
Give them as loving gifts to anyone you care about that loves getting jam as a gift!
Fig Jam with Bourbon, Rosemary and Pepper
Ingredients
- 2 lbs fresh figs, chopped
- 1 lemon
- 1 tablespoon finely chopped rosemary
- 2 teaspoons coarse fresh pepper
- pinch of salt
- 1/2 cup bourbon
Instructions
- Roughly chop 2 lbs of ripe figs. I used white figs, but this is just as good with Mission figs or Brown figs. Yo may use any type you have or love. Put them into a large, non reactive heavy bottomed pot. Add 3 cups of sugar and 1 tablespoon of very finely grated rosemary and a pinch of salt. Over a medium heat, bring the contents to a boil, stirring often.
- As the mixture starts to boil, reduce the heat to medium low and watch that it not boil over. Stir periodically. After about 10 minutes, add 1/4 cup bourbon, stir and continue to cook. After about 25 minutes, check to see if it's ready. You can check the thickness by putting a spoonful onto a small chilled plate. If the mixture holds onto the plate and runs only very slowly, it's ready.
- Add 1 tablespoon of freshly squeezed lemon juice and 1/4 cup bourbon, mix well.
Canning
- This will make about 2 1/2, 1 pint jars of jam or about 5, 1 cup jars.
- Clean jars with hot soapy water, set aside. Fill a canner with water and put it on high to boil. Put the disposable tops into a small pan filled with simmering water, do not boil.
- Fill the jars to 1/4 inch head room, remove air bubbles with a tamper and add the tops. Clean the rims with a damp, clean cloth. Close the lids, but not too tightly. Submerge into the boiling water with at least 2 inches of water over the tops of the jars. Process for 15 minutes, once the water is at a full boil. After 15 minutes, turn off the heat and let the jars sit in the canner for 5 minutes.
- Remove and let the jars sit overnight undisturbed. Check to be sure that the tops are secured, as described in the packaging. Label with the date made, they will last 1 year if not opened.
NOTE: If you do not want to can, you can keep this jam refrigerated for up to 30 days.
Karen Harris https://www.bittersaltysoursweet.com
