Videos

Canning is a great way to have seasonal fruit all year long–and it’s making a huge comeback thanks to “Yes, We Can“.  So as the season is officially changing–round up the last of the fresh figs and make your own delicious drunken fig jam.

We got a special guest to share one of her favorite fig jam recipes and tips on how to safely preserve them so that that you can savor the summer fruits any time of the year.

If you have problems with the video, you can view it on You Tube here. Find the complete recipe below.

.

Recipe is by Epicurious

Preparation

Using vegetable peeler, remove peel from lemons (yellow part only) in long strips. Cut peel into matchstick-size strips (about 3 tablespoons).

Combine lemon peel, figs, sugar, brandy, and 1/2 teaspoon coarse salt in heavy large deep saucepan; let stand at room temperature 1 hour, stirring occasionally.

Bring fig mixture to boil over medium-high heat, stirring until sugar dissolves. Reduce heat to medium; continue to boil until jam thickens and is reduced to 6 cups, stirring frequently and occasionally mashing mixture with potato masher to crush large fig pieces, 30 to 35 minutes. Remove from heat.

Ladle mixture into 6 hot clean 1/2-pint glass canning jars, leaving 1/4-inch space at top of jars. Remove any air bubbles. Wipe jar threads and rims with clean damp cloth. Cover with hot lids; apply screw bands. Process jars in pot of boiling water 10 minutes. Cool jars completely. Store in cool dark place up to 1 year.