I have a newer guilty pleasure…one that I only just discovered about a year ago. Fresh Figs. There’s something about this primitive, odd looking pod that piques my interest and excites the taste buds. They whisk me back to the first tasting of fig jam, some of the main dishes, appetizers and desserts I’ve made with figs in only just a year time since discovering not only their healthfulness, but their delicate flavor, as well.
Several years ago, while on a wine tasting expedition with Hubbs in Santa Barbara (story about it, here), we had the unforeseen palatable experience in tasting a fig jam. I never forgot it…not because I was famished and planned badly for our day of wine tasting and was in need of food after an afternoon of sampling and merriment, but because it was the most delicious surprise on a gourmet cracker with cheese and perfectly paired with some glasses of different wines we enjoyed on a lovely summer’s day.
Up until last summer when the California Fig Advisory Board shared a very generous stash with the Teenie Cakes site, I didn’t even know what a fresh fig looked like. Since my initial introduction to fresh figs over a year ago, I’ve been looking forward to making fig jam at home with just the right recipe of tasty figgy goodness. Can it get any better than not just fig jam, BUT drunken fig jam! Oh yes – drunken with either brandy or Cognac. For my first, tasty and successful batch of homemade fig jam, I used brandy. I warn you…it smells so good while it’s marinating and cooking!
The recipe is a good, solid one that yields an excellent texture and flavored fig jam. I’ve made a couple of modifications as to the process that I found as more of a time saver. Using either Black Mission or Brown Turkey figs will work. I brought home about six pounds of fresh figs and almost waited too long to use them for the jam, as they sat in the refrigerator for a couple of weeks before I could get to them. That could have been pushing it too far, but they persevered for the jam without losing more than a couple of fresh figs that turned bad before being used.
This condiment was made over a week ago, and I’ve been making doses of tasty appetizers, enjoying on toast, made fig pastries and a couple of other ideas to use the last of the jam for. This jam takes some investment of time, but I promise you – if you like figs and you have a tree laden with fruit or a stash that must be used…go for it. If you’re familiar with proper canning procedures, a jar of homemade fig jam would be a lovely, from-the-heart gift for the holidays.
More related TC features using Figs:
- Ricotta Stuffed Fresh Figs with Pistachios and Honey
- Fettuccine with Figs, Brown Butter and Hazelnuts
- Ginger-Garlic Chicken with Fresh Fig Pan Sauce
- Crostini with Gorgonzola, Caramelized Onions and Fig Jam
- Broiled Pancetta Wrapped Figs with Feta
- Cranberry Harvest Muffins with Figs
- Lemon Fig Cake with Pine Nuts
- About 48 regular sized (not the small mini) figs yields about 4 pounds.
- Gently rinse the figs before cutting off the stems and halving.
- Using either Black Mission or Brown Turkey figs will provide that sweet fig flavors.
- Plan time accordingly: There’s not only the time in preparing the figs, but also a marinating and cooking time.
Makes two 24-ounce jars
2 lemons
4 pounds fresh figs (about 48), washed, stemmed and cut in half – Note: Black Mission or Brown Turkey figs are best
4 cups sugar
3/4 cup brandy or Cognac
1/2 teaspoon coarse kosher salt
Remove peel from the outside of lemon, using a vegetable peeler. Remove the yellow part only in strips and then cut them into match-sized strips for about 3 tablespoons worth of peel.
Combine the lemon peel, figs, sugar, brandy, and salt in a deep and heavy saucepan. Use your hands to gently combine and incorporate the ingredients. Let the mixture marinade at room temperature for about an hour, stirring occasionally to redistribute the ingredients. The fig mixture will become syrupy.
Bring the fig mixture to a boil over medium-to-high heat, stirring until the sugar dissolves. Reduce to medium and continue boiling until the jam thickens and reduced. Continue to consistently stir. Using a potato masher, mash the figs to break up larger pieces. Continue for about 30-40 minutes as it thickens. Remove from heat and let it slightly cool for about 10-15 minutes.
Working in small batches and using either a food processor or blender; pulse blend the small batches to a desired jam consistency.
Ladle the jam into glass canning jars; remove any air bubbles. Either:
- Continue with your canning process to preserve. Properly canned, the jam can be stored in a cool dark place for up to a year. A canning process is not elaborated here because I have not myself experienced canning and therefore cannot confidently share its ins-and-outs.
- Refrigerate, tightly sealed and use within a couple of weeks.
I’m in ♥ with figs so much so that…we’ve added a Black Mission fig tree to our nursery. Please wish us well that along with the Nagami Kumquat, Babcock Peach, Meyer Lemon, and Mexican Lime trees that they’ll be abundant and fruitful. 🙂
Sharon | Chinese Soup Pot says
Figs are a really wonderful fruit. I recently did some research and wrote about this sweet tasting fruit as well. And I ended up making a soup out of the figs. I would have never thought to make a drunken fig jam in my life! But this jam really looks delicious! I love your photography too. The pictures are so beautiful!
Charlie says
Hi: This is my first time on your site, and I like very much what I see.
I found you through the top 9 on foodbuzz. Congratulations of being one of the NINE!
Don’t be afraid to do the canning process. It isn’t all that hard.
And if you do process and your jar doesn’t seal you can reprocess it.
I have canned for years.
Here is a website to go to. She is simply a sweetheart and walks you through everything, and will be so encouraging for you.
Give it a try. You will not be sorry!
http://www.foodinjars.com
Michelle says
THIS LOOKS AMAZING!! I have got to try this!
Joy says
The jam looks great.
Sylvie @ Gourmande in the Kitchen says
Yes! I need to make this immediately, I love that extra kick from the cognac.
Melissa@EyesBigger says
This would be so delicious with some kind of soft cheese or in a grilled chicken sandwich full of oozy melted brie. I have to stop reading food blogs before bed. Now I’m starving.
Julie at Burnt Carrots says
I love the taste of figs and with alcohol I cannot think of anything better! This looks fantastic and your pictures are just breathtaking!
FOODESSA says
Since I loved using Cognac in my squash potage lately…I figure why not find some of the last figs offered here in Montreal and get this jam of yours made…perfect combo of ingredients ;o)
Thanks for sharing this one Cristina.
Flavourful wishes,
Claudia
Patty says
Hi Cristina, I really enjoyed your drunken fig jam post but also spent some time looking through your blog and found a few things I want to try over the holidays, thanks for sharing;-)
Cristina - Teenie Cakes says
Hi Patty: Thanks for visiting…please share with me what you might try, I’d luv to hear how it turned out. 🙂
Kate@Diethood says
That looks soooo gooooood! I, too, am absolutely obsessed with fresh figs! I can’t get enough. 🙂
GourmetGetaways says
Figs are a great food to be obsessed with, so healthy 🙂
Jen says
Beautiful figs! This jam sounds amazing! I am envisioning this with some sort of warm goat cheese!
Cristina - Teenie Cakes says
Thanks Jen! It’s wonderful with goat cheese on a toasty baguette round and a nice crisp pinot grig 🙂 That’s the next post…
RKM says
This looks Fantastic! I love figs but never thought of having it as a jam. Your photo’s make me want to lick the screen and taste it.
Samantha says
Where can I get my hands on 4 pounds of figs. Hopefully there’s still some to find because I gotta make this. Great idea for some holiday gifts if it lasts that long!
Sandra says
I have to get my hands on some fresh figs. There have been so many yummy recipes posted lately, and this one takes me back to childhood. My aunt in Texas had figs all the time and when we would visit her my mom would bring back jars of fig preserves. I didn’t like them and wanted no parts of them. Now all that has changed. I’m looking forward to making Drunken Fig Jam and quite possibly eating it all by myself. Buzzzzzz!
Cristina - Teenie Cakes says
LOL! Sandra I can relate what you’re saying. There were things my Mom would make or we had an abundance of when growing up and I really didn’t care for it. Now – they’re comfort foods! 🙂
foodie @ Tasting Spot says
i really like your food pictures and want to invite you to try out tastingspot.com. it’s for anyone that just wants another place to submit photos and share it will other foodies. It’s still in beta version, but would love for you to start adding some photos and help get it going.
Sook @ My Fabulous Recipes says
Oh my goodness! This jam looks so good! I’ve never made any jams before… using fig sounds like a great idea!
Nish says
Figs and brandy! Yummm! Thanks for sharing, I’ve bookmarked this for when I get my hands on some figs. Btw do you think dried figs would work as a replacement for fresh figs?x
Cristina - Teenie Cakes says
Hi Nish: I hope you give this recipe a try, it’s a good one!
Re using dried figs: you’ll need to use fresh figs for this jam. You’re marinating it in brandy, sugar and lemon peel to absorb the flavors. You won’t get a jam consistency using dried figs.
Stephanie @ Eat. Drink. Love. says
This jam looks delicious! I love how you kicked it up with the cognac!
GourmetGetaways says
Looks delicious!
I have one last jar of fig and ginger jam in the pantry, YUM!
Now I can use the jar and make this as a replacement 🙂
Lemons and Anchovies says
Hi Cristina! I’m so jealous! I meant to make fig jam for the first time this year but never got around to it. Your version with brandy or cognac sounds fabulous! I can think of numerous ways to enjoy!
Have a great weekend!
Cristina - Teenie Cakes says
Hi Jean – there’s still time to grab some beautiful fresh figs in the markets (especially out your way where I’m sure there’s the best Farmer’s Markets) – you’re gonna luv makin’ your own figgy good jam. 🙂