Best Drunkin Fig Jam Recipes

DRUNKIN FIG JAM image

Categories Fruit

Number Of Ingredients 3

Steps:

Cut up figs, add lemon peel, sugar brandy salt. Set for one hour then bring to a boil. Turn down to med and cook for 30-35 minutes, stirring.

Fig Jam image

Provided by PaulaG

Categories Fruit

Time 2h

Yield 4 cups

Number Of Ingredients 4

3 cups of peeled figs, coarsly chopped
2 cups honey
1 cup of chopped walnuts
2 tablespoons lemon juice

Steps:

Add figs, honey, and lemon juice to medium size saucepan.
Bring to a boil, lower heat and cook until thick; approximately 1 hour, stirring frequently.
Add walnuts and cook an additional 10 to 15 minutes.
Pour hot jam into steralized 1/2 pint jars, put on cap, screw band firmly tight.
Process in boiling water bath for 10 minutes or as recommended for your altitude.

Nutrition Facts : Calories 708.2, Fat 19.1, SaturatedFat 1.8, Sodium 7.4, Carbohydrate 144.2, Fiber 2.3, Sugar 140.2, Protein 5

Grilled Artisan Cheddar & Fig Jam Sandwich image

Provided by Michael Phillips

Yield Serves 1

Number Of Ingredients 5

1 crusty rustic roll
2 tablespoons top-quality fig jam, preferably Mitica (see Note)
2 teaspoons fragrant extra-virgin olive oil
Flaky sea salt
3 ounces (85 g) artisan American Cheddar, preferably Prairie Breeze (see Note), cut into 3 thick slices

Steps:

1. Heat a panini press according to the manufacturer's instructions. Alternatively, heat a ridged grill pan or large skillet over medium heat.
2. Using a serrated knife, cut the roll in half horizontally. Spread each cut side of the roll with 1 tablespoon of the fig jam, drizzle the jam with 1 teaspoon of the oil, and season it with the salt. Arrange the Cheddar pieces closely on the bottom roll half, being sure that the cheese does not hang over the sides of the roll. Cover it with the remaining roll half, jam-side down.
3. Place the sandwich in the panini press and cook it until the roll is toasted and golden brown and the cheese is desirably melty, about 4 minutes, depending on the press. If using a ridged grill pan or skillet, place the sandwich in the pan and top it with a cast-iron skillet or heavy saucepan. Cook until the underside is toasted, about 2 minutes. Flip the sandwich over, top it with the cast-iron skillet again, and cook until the other side is toasted and the cheese is melty, about 2 minutes more.
4. Cut the sandwich in half and serve it hot.

Drunken Fig Jam image

Provided by Mom2Rose

Categories Fruit

Time 1h5m

Yield 6 1/2 pint jars, 6 serving(s)

Number Of Ingredients 5

2 lemons
4 lbs ripe fresh figs, stemmed, cut into 1/2-inch pieces (preferably black)
4 cups sugar
3/4 cup brandy or 3/4 cup cognac
1/2 teaspoon coarse kosher salt

Steps:

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.