Boozy Fig Jam for Holidays and Beyond

This Boozy Brandy Fig Jam is rich, fragrant, and delightfully indulgent — the kind of preserve that bridges comfort and sophistication. Sweet dried figs are slowly simmered with orange juice, zest, and warm spices before being finished with a generous splash of brandy. The result? A luxurious jam perfect for festive gatherings or everyday enjoyment.

Hey, folks – I hope you all are doing well.

This week, I’m sharing something timeless, cozy, and just a little decadent – this Boozy Fig Jam for Holidays and Beyond. It’s the kind of recipe that makes your kitchen smell like Christmas, yet it’s elegant enough to enjoy all year long. Spread it over toast, spoon it on warm scones, or serve it alongside your favourite cheeses. So, let’s dive into this Boozy Brandy Fig Jam.

Why You’ll Love This Boozy Fig Jam

• Rich and aromatic: Dried figs, citrus, and brandy create deep, warming flavours.
• Perfect for holidays: A festive jam ideal for Christmas cheese boards or edible gifts.
• Evergreen appeal: Just as wonderful in January as it is in December.
• Naturally sweet: No refined sugars needed – just figs, orange, and a touch of honey-like warmth.
• Make-ahead friendly: Keeps well for up to two weeks refrigerated.

Flavour and Texture Profile

This Brandy Fig Jam blends the caramel sweetness of dried figs with the brightness of fresh orange and the gentle spice of cinnamon, cardamom, and ginger. The brandy rounds it all out with subtle warmth, giving the jam a festive yet refined flavour. The texture is thick, luscious, and slightly rustic – spreadable enough for toast but substantial enough to dollop onto cheese.

Ingredients You’ll Need for This Recipe

• Dried figs: Roughly chopped for even cooking and natural sweetness.
• Brandy: Adds a gentle boozy note and depth of flavour – use your favourite variety.
• Orange juice and zest: Provide brightness and balance the jam’s rich sweetness.
• Spices: Cinnamon, cardamom, ginger, nutmeg, star anise, and clove bring holiday warmth.
• Water: Keeps the mixture from thickening too quickly as it simmers.

How to Make Boozy Fig Jam

Making this Boozy Brandy Fig Jam couldn’t be simpler. Start by combining the chopped figs, orange juice, zest, water, and spices in a heavy-bottomed saucepan. Bring the mixture to a gentle boil, then reduce the heat and let it simmer slowly for about 40 minutes, stirring often to prevent sticking.

As the figs soften, begin mashing them lightly with a wooden spoon to help create a thick, jammy texture. Once the fruit has broken down, stir in the brandy and continue cooking for another 25 to 30 minutes, or until the mixture reaches your desired consistency. You can keep it chunky or blend it slightly for a smoother finish. When the jam has cooled, transfer it to sterilized jars and refrigerate – it will stay fresh for up to two weeks.

More Delicious Recipes

Are you looking for more fun holiday recipes like this Boozy Brandy Fig Jam? Be sure to check more recipes below:

• Festive Pear Brandy Jam – A Less-Sweet Holiday Recipe
• Homemade Chestnut Jam with Brandy and Warm Spices
• Cointreau Orange Vanilla Marmalade – A Festive Boozy Preserve

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Boozy Fig Jam for Holidays and Beyond

Recipe by Ben | Havocinthekitchen

0.0 from 0 votes

Course: Christmas, Sweet Spreads and Preserves

Servings

12-16

servings

Prep time

10

minutes

Cooking time

1

minute

Rich and festive boozy brandy fig jam with orange and warm spices – perfect for cheese boards, breakfasts, or holiday gifts.

Cook Mode

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Ingredients

• 450-500 gr. dried figs, roughly chopped

• 1 cup (240 ml.) water

• 1/2 -2/3 cup (120 – 180 ml.) brandy

• juice of 1 large orange

• zest of 1 orange

• 1/2 – 1 tsp. cinnamon

• 1/2 tsp. ground ginger

• 1/4 tsp. ground cardamom

• a pinch of star anise sees, nutmeg, and clove, each

Directions

• Combine all ingredients but brandy in a pot, preferably heavy-bottomed. Bring to a gentle boil then reduce heat and allow the mixture simmer slowly over the next 40 minutes. Keep an eye on it and stir often, as the liquid may evaporate quickly (if so, add a few splashes of water more). The point is to soften the figs so they are turning into a sticky confectionary. Also, after first 20 minutes or so, you can start helping figs lightly mushing them with a wooden spoon or spatula.
• Add the brandy and keep cooking for another 30 minutes or so, until desired consistency. This step is when the jam will be thickening fast, so keep stirring often. Also, add more water or orange juice (or even brandy) to reach the desired consistency. As you can see, my jam turned out super thick (still spreadable) just as I wanted. But you may want it thinner, by adding more of liquid.
• Turn off the heat and let the jam cool before transferring. You can leave it as it is – or run an immersion blender for a few time, to break down large chunks of figs. The jam will stay fresh when refrigerated for up to 2 weeks.

Notes

• You can choose waterer and how many varieties of spices you like – or use only one like cinnamon or vanilla. However, be gentle as some could overpower delicate flavour of figs.
• I prefer Turkish figs that tend to be meaty and soft, but any other dried figs will work.