Description
This jam sings with sweet-tart figs, fragrant vanilla, and a warm bourbon kick. Simmered to a glossy, jewel-toned spread, it brings rich sweetness to morning toast, cheese boards, or buttery crackers.
Ingredients
- 2 pounds fresh figs
- 2 cups granulated sugar
- 1/4 cup fresh lemon juice
- 1 whole vanilla bean
- 1/3 cup bourbon
- 1.75 ounces powdered pectin
Instructions
- Prepare the figs by washing, trimming stems, and cutting them into quarters.
- In a large saucepan combine figs, sugar, and lemon juice and let macerate for 30 minutes.
- Split the vanilla bean lengthwise, scrape the seeds into the saucepan, then add the pod.
- Stir in the pectin, place over medium heat, and bring to a rolling boil.
- Add the bourbon and boil for 1 minute, stirring constantly, until the mixture thickens.
- Remove from heat, skim off any foam, and discard the vanilla pod.
- Carefully ladle the hot jam into sterilized jars, leaving 1/4 inch headspace, then seal with lids.
Notes
- Use ripe but firm figs for the best texture and natural pectin.
- Adjust the bourbon amount to taste but maintain at least 1/3 cup for flavor balance.
- Store opened jam in the refrigerator for up to three weeks.
- For long-term storage, process sealed jars in a boiling water bath for 10 minutes.