If you like it, save it!
Save and organize all of the stuff you love in one place.Got it!
If you like something…
Click the heart, it's called favoriting. Favorite the stuff you like.Got it!
Author Notes: I love the rich, traditional Peruvian brandy called Pisco. It is a dream in Pisco Sours and is popping up in trendy cocktail bars. I am also a fig lover. When I stumbled across an Epicurious recipe for drunken fig jam, I couldn't resist skipping out on the Cognac in favor of Pisco. —Lydia Martinez w/ Suitcase Foodist
Makes (6-7) 1/2 pint jars
- 4 pounds Fresh Figs - preferably a darker variety; stemmed and quartered
- 3/4 cup Peruvian Pisco
- 4 cups Sugar
- 3 tablespoons Lemon Juice
- Wash, stem and quarter the figs. There is no need to peel the the figs. Mix the figs, sugar and the Pisco in a non-reactive pot and let everything macerate for 1 hour.
- Add lemon juice to pot and bring to a boil over high heat. Stir at a high boil until the sugar is dissolved. Lower heat and simmer (stirring occasionally) for 30-40 minutes until the blend is thick and "jammy." It will not gel.
- For chunky jam, mash the figs in the pot with a potato masher. For a smoother jam, pulse it in a blender until smooth and re-heat until bubbly & thick. Remove from heat.
- Taste, and if you'd like your jam a bit more boozy add more Pisco 1/4 cup at a time.
- Ladle jam into jars and store in the fridge for up to 3 weeks.
- Alternatively: Ladle mixture into 6 sanitized, hot 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. *This recipe has not been tested for acidity levels.
- Delicious served with creamy, salty cheese or with pork. It also makes a great tart filling.