Simply because…I must make something delicious with the limitless fig production in my orchard! Plus, an elegant jar of jam is a beautiful gift to give to friends any time of the year.
1.800 g fresh figs; ripe, stemmed and quartered
4 cups light brown sugar
¾ cup brandy
½ teaspoon salt
1.Using a vegetable peeler, remove the peel from lemons (yellow part only) in long strips. Cut the peel into matchstick-size strips (makes about 3 tablespoons). In a heavy, large and deep saucepan combine lemon peel strips, figs, sugar, brandy, and salt. Let stand at room temperature for 1 hour, stirring occasionally.
2.Bring the fig mixture to boil over a medium-high heat, stirring until the sugar dissolves. Reduce the heat to medium. Continue to simmer until the jam thickens, stirring occasionally, 30 to 35 minutes. Remove from heat.
3.Ladle the jam into warm, sterilized jars. Wipe the lids dry and seal tightly.The sealed jars may be stored in a cool, dark place for up to 1 year. If opened, store the jar in the refrigerator for up to 1 month.
Makes 4 to 5 jars of 350 ml capacity.