Fig and Bourbon go well together, even in a Jam
This is an easy fig jam recipe using an extra fresh figs that you may have left over and can’t possibly eat anymore. Perhaps you want to enjoy the flavor of figs for months to come. In either scenario, making and canning fig jam is a great solution.
This recipe calls for all three types of figs that I mentioned in my first article, Panache Tiger Strip, Brown Turkey and Black Mission Figs. The combination of figs creates a nice flavor layering. This Fig Jam Recipe can also work with just one type of fig. If you only go with one type of fig, I suggest you go with Mission Black.
Don’t be afraid of the bourbon in this recipe, it is added for adding depth of flavoring to the jam. All of the alcohol will cooked off, leaving behind wonderful aromas and flavors.
- 1 pound fresh ripe figs, washed, stemmed, quartered
- 1 cup sugar
- ¼ cup water
- 2 Teaspoons red wine vinegar or apple cider vinegar (matter of taste preference)
- 1 Teaspoon of lemon juice
- 1 shot of bourbon (good quality)
1) In a medium saucepan, mix figs, water, and sugar together. Cook on low heat, uncovered, about 25 minutes.
2) Add vinegar, lemon juice and cook for an additional 5 minutes
3) Add Shot of bourbon and cook for an additional 5 minutes. Feel free to light the bourbon using a lighter, this will decrease the burn off time.
4) If processing for preserved canning, sterilize glass canning jars. If not canning, it jam will remain safe for up to 2 weeks in a refrigerator
5) Pour hot preserves into sterile glass canning jars within 1/8-inch from top wipe rim and seal jar with lid
6) Put jar in water-bath canner or and cover with hot water by 1 to 2 inches. Bring to a gentle simmer (180 to 185 degrees), and process, covered, 5 minutes.
Transfer jar to a rack using canning thongs and let cool completely. If canned, jam can be stored in a dark cool location for up to 1 year. Once opened, it should be consumed within 1 month.