Drunken Fig Jam
The link to the recipe is here Drunken Fig Jam.
We were at Arthur Ave in the Bronx on July, 11 and one of the things at the market were vendors selling figs for $10/box. Figs are good, so when we got home my wife checked online for something to do with them. In the sense of jam.
That is the mise below, figs, cognac, sugar, salt and lemon peel.
Lemons peeled and white pith removed.
Cut up int very small rectangles.
The recipe is from Epicurious.com - Drunken Fig Jam.
Add the sugar, salt and cognac and let sit for an hour.
Place over medium high heat for 35 minutes. Acutally I went for a temp of 222 F and it took 37 at a boil, not a hard boil though.
Use a potato masher for the big pieces of fig. I'm sure an imersion blender would work as well, but I don't have one.
And the color change was real.
10 minutes with in a boiling water bath to process and seal. While the jars should be hot, put them in the water as it comes to a boil, since the processing time is 10 minutes or more, the jars don't need to be boiled for any length of time. Just bring the temperature up.
6 half pints.
We were at Arthur Ave in the Bronx on July, 11 and one of the things at the market were vendors selling figs for $10/box. Figs are good, so when we got home my wife checked online for something to do with them. In the sense of jam.
That is the mise below, figs, cognac, sugar, salt and lemon peel.
Lemons peeled and white pith removed.
Cut up int very small rectangles.
The recipe is from Epicurious.com - Drunken Fig Jam.
Add the sugar, salt and cognac and let sit for an hour.
Place over medium high heat for 35 minutes. Acutally I went for a temp of 222 F and it took 37 at a boil, not a hard boil though.
Use a potato masher for the big pieces of fig. I'm sure an imersion blender would work as well, but I don't have one.
And the color change was real.
10 minutes with in a boiling water bath to process and seal. While the jars should be hot, put them in the water as it comes to a boil, since the processing time is 10 minutes or more, the jars don't need to be boiled for any length of time. Just bring the temperature up.
6 half pints.
I love james/jellies with liquor in them. My grandparents used to do some and I thought I was really hot stuff when allowed to put them on my toast. And I recall they were delicious!
Fitzie
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Mmm, looks good.
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You so KNOW I am dying to learn to do this. I have a friends who has invited me out to her inlaws for a big canning/jarring lesson and I'm trying to figure out how I can get out there. How important do you think it is to learn hands on?
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Jams are easy, but you do have to have a recipe suitable for canning.
Hands on lessons from somebody who knows what they are doing is good, but you can do this sort of thing straight from the book.
There are several books, I think most editions of Joy of Cooking, other than the one just suplanted, have extensive sections on canning.
Ball has a couple of books out, The Ball Blue Book is probably the single best guide for a beginner, but there are others. Putting Food By is another excellent book and one I consider more of an authority than the Ball books.
DON'T CHANGE RECIPES
Canning can only be done in either a boiling water bath or a pressure cooker and recipes are one or the other. If somebody wants to do it in a dishwasher or a dry heat oven or a manure pile, in a single word DON'T. I have no opinion on steam canners.
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Figs 10 dollars a box!!! Jealous small plastic container is 5 dollars here.
I am canning cukes this week so good thing I saw this so I can get a quick refreshing on canning.
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The were $15 at the start of the day, by lunch everybody had matched the vendor who was selling at $10. Sorry I didn't buy two or three now.
That stuff is good.
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I like anything drunken. That's all I'm sayin'. Drunken is good.
Can you make drunken bacon jam?...just putting two of my favorite things together...
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I think I've seen bacon vodka.
Scramble some eggs and you are all set for the 10AM time out.
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I haven't had a chance to view your page in a long while, I always have a snack when I read the menus, otherwise I'm jumping up to get something, so after the menu I switched over to 'The Art of the Pig' and I noticed these side posts and took a look.
This Fig jam looks fab, I love the color change, what a beautiful shade of red to put on toast or a muffin..I love Figs anyways.. Yumm.. There I go running for another snack...
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