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Eventually, I will share most of them. Cookie information is stored in your browser and performs functions such as recognising you when you return to our website and helping our team to understand which sections of the website you find most interesting and useful. Reduce heat and simmer until liquid reduces by half, about 30 minutes. Bourbon, peaches, figs, and bacon? After a friend shared Jill Silverman Hough’s Drunken Fig Jam recipe with me, I decided to give it a try with this year’s crop.  The original recipe appeared in the October 2008 issue of Bon Appetit and calls for brandy, although I read reviews of people using sherry, white port, and other liquors.  We (that would be me, although Tom did do the grocery shopping) decided to give the recipe a whirl and use bourbon and vanilla beans.Our figs (well, our neighbor’s figs) are very sweet, so I decided to follow the suggestions of other reviewers and reduce the sugar.  I also used the juice from one of the lemons as a portion of the liquid.   The fruit macerated for an hour before the cooking started.  It took an hour for it to cook down and thicken and smelled like a Manhattan (which, coincidentally, Tom was drinking as I was making the jam) while it was cooking.  Yum! Use the damper to remove some air bubbles. This is a good tasting jam with mild notes of vanilla and bourbon.  It would be excellent paired with fresh, crusty bread, some prosciutto, and cheese.  I couldn’t really taste the lemon.  I had zested the lemon as some reviewers thought the lemon was too strong.  But I think next time I will cut the lemon peel into matchsticks as the original recipe suggested rather than zesting it to see if that boosts the citrus. Reduce the heat to medium low and allow to cook slowly about 20 minutes, until gel stage. It will be fine! If lid can’t be lifted off, the lid has a good seal. I’ve missed my old friends of a party of peaches, bacon, figs, and bourbon… You can put the jam into jars and keep in the refrigerator for up to 3 months or, you can preserve them and keep on the shelf for up to one year! July 9, 2015 by rachelle 30 Comments. I use a large stock pot with a lid. You’ll need some basic supplies. After all the figs are blanched, dump the blanch water and make the bourbon syrup in the pot by combining: 4 cups bourbon. Fancy is unnecessary. Bring the pot of water to a boil. Simmer over … Blending bourbon with a small measure of fig jam is an easy way to turn a spirit into a cocktail. I like to fill the jars with boiling water just before I fill with the jam. Last September I lost both of my treasured fig trees in a very freak type of tornado. Fig Bourbon Jam, Rum Apricot Jam, Spiced Pear. 1.1kg (2 ½ lbs) fresh figs boiling water 3 cups sugar 4 tablespoons bourbon 1 teaspoon vanilla extract 2 tablespoons water 2 tablespoons bottled lemon juice Cover figs with boiling water. Spread it on toast, dollop it on yogurt, serve it on a cheese platter, or eat it by the spoonful. Our Soap Shop Is Open! Garnish with a slice of lemon … You can find out more about which cookies we are using or switch them off in settings. The Black Fig, however is gone with the wind. Check tops to see that all have locked. Simmer clean, new canning lids in warm water, not boiling. Add figs, honey, brown sugar, Bourbon, red wine vinegar, balsamic vinegar, cayenne, salt and bacon crumbles to shallots. This fig jam is a great gift for friends and family. 2 sweet lemons (Meyer if available) – either zested or cut the peel into tiny matchsticks if you want to taste the citrus more Mostly I use this jam in baking and cooking. Your Email (required) I was afraid to can/preserve for the longest time. Elusive Jams, LLC creates hand crafted jams from Georgia using the finest ingredients. 4 pounds ripe fresh figs (mine were black), stemmed and cut into quarters (about 9 cups) By this time it was 10 p.m., and I was ready to be done, but I still needed to “can” the jam.  Right then I had a flashback to my Nana and all the things she canned over the years, so I sort of knew what I needed to do.   I boiled the Ball canning jars and their lids in a big pot of water and spooned the fig mixture into the jars.  I ran a knife around the inside of the jar to be sure no air bubbles and then screwed the hot lids onto the jars.  The jars went back into the boiling water for 10 minutes, and then I left them out on the counter to cool overnight.  The next morning I was very pleased to hear the “pop” when I opened the jar which indicates that I had sealed them properly.  Whew! Just make it up and keep it in the fridge for up to 3 months. Cover and let the figs soak for about 1 hour. In this case, you want 1/4 inch of head room between the jam and the very top of the jar. Ingredients 16 cups fresh Figs, halved 12 cups Water 8 cups Sugar, or honey 1/4 cup bottled Lemon juice Bourbon, 2 tbsp per jar All right my friends, I am not going to steer you wrong! Combine the lemon zest or peel, figs, sugar, vanilla, bourbon and lemon juice in a heavy deep saucepan.  Let stand at room temperature for 1 hour, stirring occasionally. In a shaker filled with ice, combine bourbon, fig preserves, honey simple syrup and lemon juice. ** 1 vanilla bean is equal to 3 t. vanilla extract; don’t throw away that leftover vanilla pod!  Put it in a jar of sugar to make vanilla scented sugar. People all over the world, have been canning since almost the beginning of time. Check water level and add water so that the jars are covered by at least 3-4 inches over the top, bring to a boil. YES PLEASE! If the lid pops up, the jar did not seal. Strictly Necessary Cookie should be enabled at all times so that we can save your preferences for cookie settings. This is the locking of the lids. Feeling emboldened by a sudden strike of inspired curiosity and a lack of plans (beyond protecting the health and wellbeing of others, there are perks to this whole social-distancing thing), I decided to attempt homemade preserves with the two pounds of fresh figs … Reduce heat and simmer sauce until thickened, 10 to 15 minutes. Dismiss. There was a recorded one just a mile away, so I’m confident that as unusual a circumstance as a mini tornado near me is, it really was that. Allow cans to process for 15 minutes.  Turn off the heat and let the jars stay, covered 5 more minutes. Directions: Combine the lemon zest or peel, figs, sugar, vanilla, bourbon and lemon juice in a heavy deep saucepan. With the heat on medium high, add 2 cups sugar 2 teaspoons vanilla and 1/2 cup (or so) of bourbon… … How fool proof? We are using cookies to give you the best experience on our website. Some recipes call for shorter or longer times and various “head-room”. Don’t tighten too much, just until it’s secure. Yo! I’ve been making this for years and even those who claim to not like fig, love this delicious jam. Fill the jars with jam to the level specified in the recipe. Mission, White, Brown, any kind you like to hear the lids make popping noises, just it. Can test the jam very slowly moves down the plate, you can find out about! Cookies again believed it myself, but I witnessed the thing happen and it was real from using. Also serve as “ dampers ” to remove air bubbles before sealing. not be able to save preferences. The freezer, Rum Apricot jam, Spiced Pear jam ) let cool … a! Mission, White, Brown, any kind you like, not boiling, vanilla, bourbon and lemon in! Between the jam and the other came up from the ground, roots up dollop it on toast dollop! 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