Bourbon Fig Jam Recipe
User Reviews
4.9
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Prep Time
20 mins
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Cook Time
30 mins
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Total Time
50 mins
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Servings
2 ½
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Calories
73 kcal
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Course
Breakfast
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Cuisine
North American
Bourbon Fig Jam Recipe
Description
The Bourbon Fig Jam Recipe starts with fresh green figs chopped and cooked slowly with bourbon, sugar, vanilla extract, and lemon juice. The mixture is boiled briefly to dissolve sugar and blend flavors, then simmered to soften the figs while retaining some chunkiness by gentle mashing. The vanilla and bourbon provide rich, warm undertones, elevating the jam beyond simple fruit spreads.
Once cooked, the jam is poured hot into sterilized jars prepared in the oven with lids warmed in boiling water. Filling the jars with a half inch of headspace allows proper sealing. The jars cool at room temperature, allowing the lids to seal tightly for storage. This procedure ensures a shelf-stable preserve of the jam.
The jam’s sweet, slightly boozy flavor enhances breakfast toast or pairs with cheese and crackers. Its thick texture adds body without being overly smooth, preserving the character of the figs.
Ingredients
- ¼ cup bourbon or whiskey
- 1 cup sugar
- 2 teaspoons vanilla extract
- lemon juice from ½ lemon
- 1 ½ lbs. figs chopped, fresh, green
Instructions
- Wash your canning jars (the sizes don't matter, but you will need enough to hold 2 ½ cups of jam) and place them on a baking sheet. Put the jars in the oven and turn your oven on to 250 degrees Fahrenheit. Bring a small pot of water to a boil and place the lids in the pot. Remove the pot from the heat but keep the lids in the pot.
- Bring the bourbon, sugar, vanilla, and lemon juice to a boil over high heat. Add the figs and reduce the heat to medium-low. Let the figs simmer for 20 minutes, stirring a few times. Mash the figs gently with a potato masher, making sure to leave many delicious chunks.
- Remove the jars from the oven and carefully pour in the jam, making sure to leave a ½ inch of room at the top. Drain the water from the pot the lids are in and place the lids on the filled jars. Gently screw on the rings. Set your jam on the counter to cool and seal.
- After 24 hours, check the seal by unscrewing the rings and (very!) gently pulling on the lid. If it is stuck, your jam has been canned and it is safe to store in your pantry. If you are at home when your jam is setting, you'll hear a little pop each time one of your jars seals. If a jar doesn't seal you can either try canning it again (wash and sterilize the jars and bring the jam to a boil) or pop it in your fridge and eat it within 2 weeks.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2½
Amount Per Serving
Calories 73 kcal
% Daily Value*
| Serving | 2 tablespoons | |
| Calories | 73kcal | 4% |
| Carbohydrates | 17g | 6% |
| Protein | 1g | 2% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Sodium | 1mg | 0% |
| Potassium | 81mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 16g | 32% |
| Vitamin A | 48IU | 1% |
| Vitamin C | 1mg | 1% |
| Calcium | 12mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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