Fig & Orange Grand Marnier Jam


4 lbs ripe figs
3 cups organic sugar
large pinch kosher salt
1 Meyer lemon
¾ c orange liqueur (I prefer Grand Marnier)


Remove stems from figs and discard. Coarsely chop figs and place in jam pot. Add sugar and salt, stir to combine. Remove peel from lemon using a microplane grater. Add zest to pot. Add liqueur. Stir and let sit for 1 hour. Stir occasionally.
Cook over medium heat until figs come to a boil. Reduce heat and simmer, stirring occasionally, until jam thickens (35-45 minutes). When stirring, use the back of your spoon to mash the figs into small pieces. You will know it is ready when you can place a spoonful of jam on a cold plate (refrigerate a plate for 1 hour to prep) and jam sticks (does not run).
Ladle hot jam into hot jars leaving 1/4 inch headspace. Wipe rim. Center lid on jar. Apply band until fit is fingertip tight. Process in a boiling water canner for 10 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.
(Note, if you are new to canning/preserving, check out the resource guide at Ball)


Of course this jam is delicious on toast, biscuits and bagels, but I also love it paired with a cheese plate and wheat crackers, or spread on roasted chicken or pork during the last 5 minutes of cooking, or used as the filling for thumbprint cookies, cake layers or Blondie brownies. Try with pancakes or french toast. Many options...please tell me how you would use it. Enjoy!


12 8 oz canning jars


Friday, August 30, 2013 - 10:24am


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