Try this decadent preserve over Brie or Cream Cheese with crisp crackers, added to a light butter and caper sauce as a glaze for fish, on toast or straight out of the jar. Yep, it is THAT good. Maybe you shouldn’t drive though.
3 lbs Firm, Ripe, Fresh Figs – Washed, stemmed, quartered (5 Cups firmly packed)
1 Cup White Sugar
1/2 Cup firmly packed Brown Sugar
1/2 Cup Water
1 TBSP Preserved Lemon Rind, minced
1 tsp Fresh Grated Ginger
1/4 tsp Sea Salt
1/4 tsp Ground Black Pepper
3/4 Cup Good Quality Brandy
Put all ingredients except Brandy into a large heavy bottomed, non-reactive pot allow to macerate at room temperature for one – two hours. Stirring occasionally.
Over medium high heat bring to a rolling boil (does not stop boiling when stirred). Stirring often. Reduce heat to medium low, continue a hard simmer for 45 minutes. Stir often to keep from sticking and scorching, especially as the preserves thicken.
Reduce heat to low. Using a potato masher and wooden spoon break up any solids that have not cooked down. Continue to to cook for fifteen minutes.
During the final 5 minutes of cook time add Brandy.
Ladle into prepared 1/2 pint jars. Cap. Process in water bath canner for 5 minutes.