In the summer, I like nothing better than to stand in the shade of my big, old fig tree and pluck the ripe fruit to a humming chorus of bees and scavenging birds. Figs are so short-lived—in terms of both season and shelf life—that you have to act quickly to enjoy them at all, so I always feel like I’ve done well when I come away with a jar or two of jam. A nip or three of brandy gives this version a smoky, complex flavor.
Recipe information
Yield
makes 4 pints
Ingredients
Preparation
Step 1
If preserving the figs, sterilize four 1-pint heat-tempered canning jars (see Know-how, page 291).
Step 2
Rinse and drain 2 pounds firm ripe fresh figs and trim the stem ends.
Step 3
Place 2 cups sugar, 2 cups brandy, 1 cup water, 1/4 cup balsamic vinegar, 1 tablespoon whole cloves, a pinch of kosher salt, and the juice of 1 lemon in a large pot over medium heat and bring to a boil. Boil for about 5 minutes, stirring occasionally, until the sugar dissolves and the mixture begins to get syrupy.
Step 4
Add the figs, reduce the heat to a simmer, and continue to cook for 5 minutes longer.
Step 5
For refrigerator figs, pack in airtight containers and refrigerate until ready to serve, or for up to 1 month.
Step 6
For preserved figs, pack the hot figs and their syrup in the sterilized jars and seal using the hot-pack method (see Know-how, page 291). Let cool to room temperature, check the seal, and store in a cool, dark place until ready to serve, or for up to 6 months. Refrigerate after opening.
On the Side
Step 7
Brandied figs make a sophisticated topper for everything from vanilla ice cream, to Buttermilk Panna Cotta (page 358), to Granny Foster’s Simple Pound Cake (page 314), to Carolina Rice Pudding Brûlée (page 357), to Buttermilk Waffles (page 91).
