bourbon fig jam

Don’t tighten too much, just until it’s secure. This jam is actually very forgiving, so don’t worry if it’s your first time and you’re not sure. All right my friends, I am not going to steer you wrong! 2 cups bourbon (you can leave it out for regular fig jam) 1 teaspoon kosher salt 5 Tablespoons low-sugar pectin. Not a very good testament to my jam making? Fill the jars with jam to the level specified in the recipe. Strain into a glass with ice. Bring the pot of water to a boil. The original recipe says this can be stored in a cool dark place for up to a year.  Being a jam newbie, I had no idea how long they should be stored, so I put mine in the refrigerator for safekeeping (and also since we knew we’d would start eating it right away).  Enjoy! You’re likely to hear the lids make popping noises, just minutes after you take them out of the pot. There was a recorded one just a mile away, so I’m confident that as unusual a circumstance as a mini tornado near me is, it really was that. Just make it up and keep it in the fridge for up to 3 months. Check tops to see that all have locked.  Press your finger on the center of the lid.  If the lid pops up, the jar did not seal.  You can still use it, just put it right into the refrigerator for immediate use.  If not, the lid is sealed properly.  You're likely to hear the lids make popping noises, just minutes after you take them out of the pot.  This is the locking of the lids. The Black Fig, however is gone with the wind. Attach a canning rack, hooked over the side of the pot. Soon as my sister started finding other ways to use the jam, she doesn’t mind getting a jar from … Simmer over … Dismiss. Let the mixture sit for an hour, stirring every 15 minutes. In a shaker filled with ice, combine bourbon, fig preserves, honey simple syrup and lemon juice. I use a large stock pot with a lid. 4 pounds ripe fresh figs (mine were black), stemmed and cut into quarters (about 9 cups) Yes, you can make homemade fig jam ahead. There are cheap measuring sticks that also serve as “dampers” to remove air bubbles before sealing. https://valleyfig.com/dried-fig-recipes/mission-fig-jam-made-with-dried-figs Bring to a simmer and stir mashing up the figs with your spoon. Add the figs to a large, heavy bottom, non-reactive pot. You’ll need some basic supplies. Make a jammy cocktail with fig and bourbon 0 Ratings TT Tip: If you have fresh figs, substitute one fresh fig sliced in half lengthwise, for the jam. Drain, discard stems and puree (or finely dice for a chunky-style jam). Allow cans to process for 15 minutes. Bring to a boil, stirring often. Cover and let the figs soak for about 1 hour. Bourbon fig jam Enjoy easy, versatile bourbon fig jam on a charcuterie platter, paired with cheese, swirled into morning yogurt or slathered on warm toast. This is a good tasting jam with mild notes of vanilla and bourbon.  It would be excellent paired with fresh, crusty bread, some prosciutto, and cheese.  I couldn’t really taste the lemon.  I had zested the lemon as some reviewers thought the lemon was too strong.  But I think next time I will cut the lemon peel into matchsticks as the original recipe suggested rather than zesting it to see if that boosts the citrus. It also makes me feel confident that the jars are still super clean. This means that every time you visit this website you will need to enable or disable cookies again. Despite starting late in the day (Note to self: do this on the weekend, not after work), this was a fun and easy recipe, and I think I’m going to try my hand at some other jams.  If I have success, I will be sure to share with you here in Tracy’s Kitchen. If you are using fresh figs, you can skip this soaking step (you will be adding the bourbon … If lid can’t be lifted off, the lid has a good seal. I’ve missed my old friends of a party of peaches, bacon, figs, and bourbon… Bring fig … 1.1kg (2 ½ lbs) fresh figs boiling water 3 cups sugar 4 tablespoons bourbon 1 teaspoon vanilla extract 2 tablespoons water 2 tablespoons bottled lemon juice Cover figs with boiling water. Simmer clean, new canning lids in warm water, not boiling. YES PLEASE! -Bring to a boil and simmer for 5 minutes or slightly longer stirring … You're going to LOVE it! This website uses cookies so that we can provide you with the best user experience possible. It will be fine! Elusive Jams, LLC creates hand crafted jams from Georgia using the finest ingredients. Fill the jars with jam to 1/4 inch of head room between the jam and the very top of the jar. Clean all jars with hot soapy water or put them through the dishwasher.  If the jars have cooled, fill with boiling or very hot water just before filling them with the jam.  This helps the jars acclimate to the boiling water faster and off set any shock of adding hot liquid to the jars. Use damper a few times to remove air bubbles before sealing.Â. Store paleo fig jam in glass jars with lids in the fridge. Reduce heat and simmer sauce until thickened, 10 to 15 minutes.  Fill a large canning pot or stock pot to about 2/3 with water.  Make sure it has a lid. Check water level and add water so that the jars are covered by at least 3-4 inches over the top, bring to a boil. Now, add the juice of 1 lemon, stir and let cool. This is the locking of the lids. Fancy is unnecessary. Your Name (required), Barefoot Contessa’s Crispy English Potatoes with Pancetta, Mendocino To Eureka: Beaches, Redwoods & Mansions, Roasted Butternut Squash Bisque with Star Anise, Northern California Coast Road Trip & A Winery For The Ages. I screamed subtly suggested she was ungrateful for all my love and hard work try using jam, as part of a savory recipe. Remove from pot (canner) and let the jars sit undisturbed for 24 hours. Eventually, I will share most of them.   Stir frequently and occasionally mash the mixture with a potato masher to crush the larger fig pieces.  This took about an hour.  Remove from heat. Cookie information is stored in your browser and performs functions such as recognising you when you return to our website and helping our team to understand which sections of the website you find most interesting and useful. Use Black Mission, White, Brown, any kind you like. Wash figs and drain. Blending bourbon with a small measure of fig jam is an easy way to turn a spirit into a cocktail. So, I guess you knew it was inevitable that I'd hit the bourbon… Actually, the truth is, we’re just not jam on a piece of toast kind of people. After all the figs are blanched, dump the blanch water and make the bourbon syrup in the pot by combining: 4 cups bourbon. Directions: With the heat on medium high, add 2 cups sugar 2 teaspoons vanilla and 1/2 cup (or so😉) of bourbon. Ingredients 16 cups fresh Figs, halved 12 cups Water 8 cups Sugar, or honey 1/4 cup bottled Lemon juice Bourbon, 2 tbsp per jar Paraphrasing from the Ball Canning Guide:  To check lids for a seal, the lids should not flex when pressed in the center.  Remove bands. Clean the rims of the jars, so that you’re removed anything that may have spilled during filling. 2 sweet lemons (Meyer if available) – either zested or cut the peel into tiny matchsticks if you want to taste the citrus more Feeling emboldened by a sudden strike of inspired curiosity and a lack of plans (beyond protecting the health and wellbeing of others, there are perks to this whole social-distancing thing), I decided to attempt homemade preserves with the two pounds of fresh figs … We Gift Wrap Too! https://www.thrillist.com/recipe/fig-old-fashioned-drink-recipe Strictly Necessary Cookie should be enabled at all times so that we can save your preferences for cookie settings. This helps the jars acclimate to the boiling water faster and off set any shock of adding hot liquid to the jars. How fool proof? If the lid pops up, the jar did not seal. Canning: Add a canning rack, hooked over the side of the pot, Simmer clean, new canning lids in warm water, not boiling. Press your finger on the center of the lid. Step 1 Combine figs, sugar, whiskey, balsamic vinegar, lemon juice, and salt in a small saucepan; bring to a boil. Use the damper to remove some air bubbles.  Clean the rims of the jars, so that you're removed anything that may have spilled during filling. The white fig is coming back slowly, and I may actually get a few figs in late summer. Put the lid on the jar and then the screw top. I was so afraid I would give someone botulism! You will need to roughly cut up about 2 lbs of ripe figs. We are using cookies to give you the best experience on our website. Allow cans to process for 15 minutes.  Turn off the heat and let the jars stay, covered 5 more minutes. The fig jam … It’s just that some things must be bought. Directions: -Add the chopped figs, water, vanilla bean (including seeds) to a large saucepan over medium-high heat. Your friends will be so thankful for it. Let cool … 2 Tablespoons fig jam; 3 ounces bourbon; 1/2 ounce orange liqueur; 1 Tablespoon honey; 1 ounce fresh lemon juice; Orange twist for garnish; The only item that might be difficult to find would … Combine all ingredients except the bourbon in a saucepan and bring to a boil over medium-high heat. Combine the lemon zest or peel, figs, sugar, vanilla, bourbon and lemon juice in a heavy deep saucepan.  Let stand at room temperature for 1 hour, stirring occasionally. Check tops to see that all have locked. Plus, as jams go, this is one of the very easiest ones you can make. 2 vanilla beans (split in half lengthwise and scrape the vanilla seeds out with the end of a sharp knife)** ½ c. bourbon (or brandy, Cognac, sherry, or your liquor of choice) You can put the jam into jars and keep in the refrigerator for up to 3 months or, you can preserve them and keep on the shelf for up to one year! Submerge into canning pot. You don’t even have to can (preserve) it. Directions: Combine the lemon zest or peel, figs, sugar, vanilla, bourbon and lemon juice in a heavy deep saucepan. Certain foods, like jam are the very easiest to preserve. You will need to roughly cut up about 2 lbs of ripe figs. A few years ago I went into my sisters kitchen cabinet and saw every jar of jam I’d ever given them! 2 cups water. Last September I lost both of my treasured fig trees in a very freak type of tornado. I was afraid to can/preserve for the longest time. This business is totally my jam! Use Black Mission, White, Brown, any kind you like. … Use the damper to remove some air bubbles. I wouldn’t have believed it myself, but I witnessed the thing happen and it was real. Just up and down and few times. Shake vigorously for at least a minute. Small batches of limited quantites. If the jam very slowly moves down the plate, you’re good to go. This makes enough syrup … Well, I’ve NEVER had a failure, and that’s saying something! Fig Bourbon Jam, Rum Apricot Jam, Spiced Pear. By this time it was 10 p.m., and I was ready to be done, but I still needed to “can” the jam.  Right then I had a flashback to my Nana and all the things she canned over the years, so I sort of knew what I needed to do.   I boiled the Ball canning jars and their lids in a big pot of water and spooned the fig mixture into the jars.  I ran a knife around the inside of the jar to be sure no air bubbles and then screwed the hot lids onto the jars.  The jars went back into the boiling water for 10 minutes, and then I left them out on the counter to cool overnight.  The next morning I was very pleased to hear the “pop” when I opened the jar which indicates that I had sealed them properly.  Whew! I actually rarely have a bit for myself and every time I do, I remember just how dang delish it really is. With the heat on medium high, add 2 cups sugar 2 teaspoons vanilla and 1/2 cup (or so) of bourbon… Turn off the heat and let the jars stay, covered 5 more minutes. Place in a bowl and cover with boiling water. It sits on the rim of my pan and allows the jars to be submerged properly without sitting on the bottom of the pot where the heat may be too intense. I like to fill the jars with boiling water just before I fill with the jam. https://www.supercall.com/recipe/bourbon-fig-jam-cocktail-recipe For many years I was giving homemade jams and preserves as gifts, not anymore! Infused fruits. There is a bit of science to preserving, so here are the basics: Fill a large canning pot or stock pot to about 2/3 with water. The alcohol in … Reduce the heat and simmer about 10–12 minutes or until the mixture thickens and turns rosy-gold in color, roughly the same color as the straight bourbon. July 9, 2015 by rachelle 30 Comments. Bring fig mixture to a boil over medium-high heat, stirring until the sugar dissolves.  Reduce heat to medium and continue to boil until the jam thickens and is reduced by about half (Don’t worry if it looks a little thin as it will thicken up when it cools). Our neighbor has a gorgeous fig tree that fortuitously hangs into our yard (as does her luscious lemon tree).  Never having been a big fig fan, each year I would pick them to take to the office where they are scooped up like hotcakes and they tell me they are delicious. Our Soap Shop Is Open! Try to lift lids off with your fingertips. Each batch is unique. You can test the jam by putting a teaspoon of jam onto a small plate you’ve had in the freezer. Reduce heat and simmer until liquid reduces by half, about 30 minutes. Let me know how yours turned out. Add figs, honey, brown sugar, Bourbon, red wine vinegar, balsamic vinegar, cayenne, salt and bacon crumbles to shallots. If you disable this cookie, we will not be able to save your preferences. This jam is the bomb 💣 no lie! Reduce the heat to medium low and allow to cook slowly about 20 minutes, until gel stage. Combine buffalo wing sauce, fig jam, bourbon, soy sauce, and garlic in a saucepan. I make so much of it during the summer. I’ve been making this for years and even those who claim to not like fig, love this delicious jam. Handcrafted Soap and related products including our new Konjac Facial Sponges, The Soap Store Is Open!  Shop Now. When making fig jam, make several batches, store in glass jars, and wrap with ribbon. Let stand at room temperature for 1 hour, stirring occasionally. After a friend shared Jill Silverman Hough’s Drunken Fig Jam recipe with me, I decided to give it a try with this year’s crop.  The original recipe appeared in the October 2008 issue of Bon Appetit and calls for brandy, although I read reviews of people using sherry, white port, and other liquors.  We (that would be me, although Tom did do the grocery shopping) decided to give the recipe a whirl and use bourbon and vanilla beans.Our figs (well, our neighbor’s figs) are very sweet, so I decided to follow the suggestions of other reviewers and reduce the sugar.  I also used the juice from one of the lemons as a portion of the liquid.   The fruit macerated for an hour before the cooking started.  It took an hour for it to cook down and thicken and smelled like a Manhattan (which, coincidentally, Tom was drinking as I was making the jam) while it was cooking.  Yum! Black fig makes beautiful jam, but the white fig jam does taste incredible too. Mostly I use this jam in baking and cooking. This fig jam is a great gift for friends and family. Put the lid on the jar and then the screw top.  Don't tighten too much, just until it's secure.  If it's too tight, the air in the jar cannot release and will cause a buckling of the lid or to cause the seal to fail. One of the trees snapped in half and the other came up from the ground, roots up. Holiday Shopping Made Easy with Free Shipping On All Orders (US Only). Um….. Jump to Recipe Print Recipe. 2 ½ c. sugar Enter your email address to subscribe to this blog and receive notifications of new posts by email. 4 pounds ripe fresh figs (preferably black), stemmed, cut into 1/2-inch pieces (about 9 cups) I hope you enjoy it. In this case, you want 1/4 inch of head room between the jam and the very top of the jar. Add the figs to a large, heavy bottom, non-reactive pot. If not, the lid is sealed properly. ** 1 vanilla bean is equal to 3 t. vanilla extract; don’t throw away that leftover vanilla pod!  Put it in a jar of sugar to make vanilla scented sugar. Some recipes call for shorter or longer times and various “head-room”. Let the mixture come to a boil. Garnish with a slice of lemon … Zucchini “Noodles” in Creamy Pesto Sauce with Grilled Chicken, My Garden Queen – How to build a life-size succulent topiary, Handmade Soaps – All Natural Vegan Palm Oil Free, Handmade Soaps Scented with Fragrance Oils, Sustainable Natural Facial, Body and Dishwashing Sponges and Brushes, We Gift Wrap Too – Click Here For Options, https://bittersaltysoursweet.com/2018/06/22/fig-jam-with-bourbon-and-vanilla/, Eggs Benedict with Smoked Salmon and “Mock” Hollandaise Sauce, Spinach and Potato Enchiladas with Salsa Verde, Pappardelle With Artichokes Lemon And Pine Nuts, Handmade Soaps - All Natural Vegan Palm Oil Free, 2 lbs ripe figs, chopped into 1/4 inch or smaller pieces, Roughly chop figs into small pieces.  Add the figs to a large, heavy bottom, non-reactive pot.  With the heat on medium high, add 2 cups sugar 2 teaspoons vanilla and 1/2 cup of bourbon.  Let the mixture come to a boil.  Reduce the heat to medium low and allow to cook slowly about 20 minutes, until gel stage.Â, You can test the jam by putting a teaspoon of jam onto a small plate you've had in the freezer.  If the jam very slowly moves down the plate it's ready, add the juice of 1 lemon, stir and let cool slightly.Â, You can put the jam into jars and keep in the refrigerator for up to 3 months or, you can preserve them and keep on the shelf for up to one year. ¼ c. fresh lemon juice. Yo! Can I Make Homemade Fig Jam Ahead? Pretty much fool-proof. I also use a canning rack. Clean all jars with hot soapy water or put them through the dishwasher. Remove from pot (canner) and let the jars sit undisturbed for 24 hours. You can still use it, just put it right into the refrigerator for immediate use. Leave for 10 minutes. We can wrap and ship directly to your friends and family!Â. Your Email (required) Replace bands. Fig Peach Bourbon Bacon Jam. Check water level and add water so that the jars are covered by at least 3-4 inches over the top, bring to a boil. 1/2 tsp salt. This Chunky Fig Jam has hints of whiskey and a punch of vanilla. You can find out more about which cookies we are using or switch them off in settings. Spread it on toast, dollop it on yogurt, serve it on a cheese platter, or eat it by the spoonful. Once the fig mixture is almost done, boil your canning jars and lids in a large pot of water.  Carefully remove from the hot water with tongs.  Ladle the fig mixture into the canning jars leaving ¼” space at the top of the jars.  Run a knife around the inside of the jars to remove any air bubbles.  Wipe jar threads and rims with a clean damp cloth so they don’t stick shut.  Cover with hot lids; apply screw bands.  Return the jars to the boiling water for 10 minutes.  Carefully remove from water and let cool completely on the counter with a rack or towel underneath. If it’s too tight, the air in the jar cannot release and will cause a buckling of the lid or to cause the seal to fail. People all over the world, have been canning since almost the beginning of time. 3 cups brown sugar. Topped off with aromatic Angostura and orange bitters, which bring out the fruity and spiced … Add the bourbon, brewed coffee and 1/2 cup of water. Bourbon, peaches, figs, and bacon? No pectin. Ingredients: This is how you do it.

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