Author Notes: I love the rich, traditional Peruvian brandy called Pisco. It is a dream in Pisco Sours and is popping up in trendy cocktail bars. I am also a fig lover. When I stumbled across an Epicurious recipe for drunken fig jam, I couldn’t resist skipping out on the Cognac in favor of Pisco. —Lydia Martinez w/ Suitcase Foodist
Makes: (6-7) 1/2 pint jars
pounds Fresh Figs – preferably a darker variety; stemmed and quartered
cup Peruvian Pisco
tablespoons Lemon Juice
- Wash, stem and quarter the figs. There is no need to peel the the figs. Mix the figs, sugar and the Pisco in a non-reactive pot and let everything macerate for 1 hour.
- Add lemon juice to pot and bring to a boil over high heat. Stir at a high boil until the sugar is dissolved. Lower heat and simmer (stirring occasionally) for 30-40 minutes until the blend is thick and “jammy.” It will not gel.
- For chunky jam, mash the figs in the pot with a potato masher. For a smoother jam, pulse it in a blender until smooth and re-heat until bubbly & thick. Remove from heat.
- Taste, and if you’d like your jam a bit more boozy add more Pisco 1/4 cup at a time.
- Ladle jam into jars and store in the fridge for up to 3 weeks.
- Alternatively: Ladle mixture into 6 sanitized, hot 1/2-pint glass canning jars, leaving 1/4-inch space at top of jars. Remove any air bubbles. Wipe jar threads and rims with clean damp cloth. Cover with hot lids; apply screw bands. Process jars in pot of boiling water 10 minutes. Cool jars completely. Store in cool dark place up to 1 year. *This recipe has not been tested for acidity levels.
- Delicious served with creamy, salty cheese or with pork. It also makes a great tart filling.