Fig Jam with Brandy

This Fig Jam with Brandy, orange, and warming spices is a luscious and festive spread you can enjoy during the holidays (or all year round.) And using dried figs means you can make it anytime you want!

Hey, folks! I hope you all are doing well. Yes, I know, it’s Thursday, and you probably can’t wait for the weekend. Well, I was ready for it sometime between Monday and Tuesday. lol

Anyway, today I happy to share with you a great holiday treat or even a gift. You will love this boozy Fig Jam with Brandy.

Fig Brandy Jam

There are so many good things about this recipe. First, it calls for dried figs, so you can make this jam literally any time of the year, regardless of the season. I do love Turkish figs that are extra meaty and rich in flavour. We also buy our figs at Costco (this is not a sponsored post), and they tend to be super fresh and soft. But indeed, any available dried figs will work.

Next, this jam does not need any additional sugar because dried figs are high in fructose. Plus, there is also orange juice that adds even more sweetness. But it’s not obnoxiously sweet either, because a hefty amount of brandy balances out the sweetness.

Also, this recipe is super hard to fail. It is nearly failproof. Unless you forget about it and burn it, that’s a possibility for sure. But please don’t! When it comes to the ratio of figs to liquid, it’s more about eyeballing than precise measurements. Just keep adding more liquid until the desired consistency.

And did I mention the brandy part? Oh yes, I did. Sorry for repeating myself. But the brandy part makes me excited! lol If you are not a fan of brandy, then other liquors will work, too. Think of bourbon, dark rum, or triple sec. Lastly, be sure to try this Cointreau Orange Marmalade (with vanilla), too!

More Festive Recipes with Brandy

Cranberry Orange Sauce with Brandy

Brandy Alexander

Chestnut Soup with Brandy

Brandy Snaps (with brandy whipped cream)

Mulled Orange Brandy

I hope you like this Fig Jam with Brandy, and you will give it a try. If you make it, let me know in this post or send me an Instagram message or share you photos adding the hashtag #havocinthekitchen.

Cheers!

Print

Fig Brandy Jam

Recipe by Ben | Havocinthekitchen

0.0 from 0 votes

Course: Jam, Christmas, Festive

Servings

12-16

servings

Prep time

10

minutes

Cooking time

1

minute

This Fig Jam with Brandy, orange, and warming spices is a luscious and festive spread you can enjoy during the holidays (or all year round.) And using dried figs means you can make it anytime you want!

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.