September 11, 2013

Figs + Whiskey

Figs in Whiskey

1 2/3 cups honey whiskey
1 1/3 cup and 2 Tablespoons sugar
3/4 cup and 1 Tablespoon water
8 cups black mission fig quarters

Eight cups of fig pieces should fit into four pint jars, with about 3/4-inch headspace. More or less figs may be needed to fill the jars. Set fig pieces aside.  Place jars in canning pot to sterilize.
Over high heat, bring the whiskey, sugar, and water just to a boil. Reduce heat to medium and simmer just until the sugar is completely dissolved, stirring once or twice.
Place fig pieces back into jars once sterilized. Pour the hot whiskey syrup over the figs, leaving 1/2-inch headspace. Remove any air bubbles, wipe rims & seal.
Process 15 minutes in a boiling water bath. Turn heat off and let jars sit in water a few minutes, then remove and let cool 24 hours. Check seals; store up to one year.

Variation: Figs in Brandy.
Replace the whiskey called for with brandy and use the same method as above.
Recipe originally from The Preservation Kitchen.


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