Ingredients

Instructions

  1. Using vegetable peeler, remove peel from lemons (yellow part only) in long strips.
  2. Cut peel into matchstick-size strips (about 3 tablespoons).
  3. Combine lemon peel, figs, sugar, brandy, and 1/2 teaspoon coarse salt in heavy large deep saucepan; let stand at room temperature 1 hour, stirring occasionally.
  4. Bring fig mixture to boil over medium-high heat, stirring until sugar dissolves.
  5. Reduce heat to medium; continue to boil until jam thickens and is reduced to 6 cups, stirring frequently and occasionally mashing mixture with potato masher to crush large fig pieces, 30 to 35 minutes.
  6. Remove from heat.
  7. Ladle mixture into 6 hot clean 1/2-pint glass canning jars, leaving 1/4-inch space at top of jars.
  8. Remove any air bubbles.
  9. Wipe jar threads and rims with clean damp cloth.
  10. Cover with hot lids; apply screw bands.
  11. Process jars in pot of boiling water 10 minutes.
  12. Cool jars completely.
  13. Store in cool dark place up to 1 year.