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.