Fig jam with cognac and lemon

Step-by-step preparation

Cooking time: 4 day

1. STEP 1

   

   Wash the figs, dry them, cut off the stems and prick them with a wooden stick (toothpick)

2. STEP 2

   

   Place the prepared figs in a wide bowl for jam in one layer

3. STEP 3

   

   Sprinkle sugar on top in an even layer.

4. STEP 4

   

   Cover the top with gauze and leave it like that for 3 days. We are waiting for the figs to release juice.

5. STEP 5

   

   This is what our jam preparation looks like after three days.

6. STEP 6

   

   Wash the lemon and squeeze out the juice. We take out a bottle of cognac or brandy from the bar. Let's not be greedy and pour a glass. In my case, I used 2 bottles of 100 ml brandy

7. STEP 7

   

   Add liquid ingredients to figs. DO NOT MIX!

8. STEP 8

   

   Place on the fire and bring to a boil. Reduce the heat to minimum.

9. STEP 9

   

   So, over very low heat, cook our figs with cognac and lemon juice for 40 minutes. Let me remind you: DO NOT MIX! Carefully remove the foam. Turn off the heat and leave to steep for a day.

10. STEP 10

    

    The next day, put the jam again on low heat, bring to a boil and cook for another 30 minutes. DO NOT STIR!

11. STEP 11

    

    Cool the finished jam for about an hour and put it into prepared jars.

12. STEP 12

    

    The figs look like caramelized, very beautiful and tasty. The syrup is viscous and rich in taste. Well, very sweet, very tasty!