Bourbon Fig Jam with Vanilla
This post may contain affiliate links. Please read our disclosure policy.
This chunky bourbon fig jam ticks all the boxes: the rich and warm notes of bourbon meld with sweet, honey-like figs, complemented by creamy and sweet vanilla. Spread it on toast, dollop it on yogurt, serve it on a cheese platter, or eat it by the spoonful.
If you only make one jam in your life, let it be this one! Figs are lush, with a hint of caramel flavor and subtle earthiness that makes them ideal for infusing other complementary tastes. The long boil burns off most of the alcohol, leaving a hint of smokiness. The warm vanilla and citrus notes finish it off, leaving you with a spread that is versatile and delicious.
For more jammy goodness, make this bacon jam next!
Ingredients needed
Bourbon fig jam uses simple enough ingredients, but is lush enough to totally elevate your dishes. This is what you need:
- Bourbon: Or whiskey, adds depth and complexity with rich and warm notes.
- Sugar: Sweetens the mix and aids in preservation.
- Vanilla extract: Brings a natural sweetness.
- Lemon juice: The acidity balances the sweetness and brightens the flavors.
- Fresh green figs: Contributes a luscious honey-like texture and distinct fig flavor.
How to can bourbon fig jam
Canning might sound daunting if you’re new to it, but it’s super simple! Once canned, your bourbon fig jam can stay in the pantry for up to a year, extending the enjoyment beyond fig season. Once opened, keep it refrigerated for up to a month.
When dealing with hot liquids like freshly simmered jam, the simplest method is to pour it into hot, sterilized jars and then carefully seal them. It’s more straightforward than boiling-water canning.
Start by sterilizing the jars in the oven. Boil the lids for sterilization, then pour the hot jam into the hot jars and loosely screw on the lids. As the jam cools, the air is expelled, allowing safe storage at room temperature for an extended period. Don’t forget to label each jar with the date for easy tracking!
Serving suggestions
This bourbon fig jam is a blend of savory and sweet, making it versatile for use in numerous dishes – enjoy it for breakfast, lunch, dinner, or dessert! Here are our top picks:
- Toast: The most obvious use, spread it over toast or a croissant for a quick, easy, and delicious snack.
- Toppings: Dollop it over yogurt or oatmeal, or on pancakes or waffles.
- Cheese platter: Pop it on a cheese board (like our holiday cheese board) for a delicious contrast to creamy cheese.
- Salad dressings: Mix into vinaigrettes for salad dressings – it will pair well with salads featuring nuts, greens, and cheese.
- Glaze for meats: Brush it over a roast or grilled meat in the last few minutes of cooking.
- Baking: Make some thumbprint cookies, coconut fig squares, or swirl some into muffins.
- Cocktails: Spoon in a bit of jam into cocktails or mocktails with a squeeze of lemon juice, or add it into smoothies with bananas.
- Gift: It makes a beautiful gift or party favor!
Bourbon Fig Jam Recipe
Ingredients
- ¼ cup bourbon (or whiskey)
- 1 cup sugar
- 2 teaspoons vanilla extract
- Juice from ½ lemon
- 1 ½ lbs. fresh green figs (chopped)
Instructions
- Wash your canning jars (the sizes don't matter, but you will need enough to hold 2 ½ cups of jam) and place them on a baking sheet. Put the jars in the oven and turn your oven on to 250 degrees Fahrenheit. Bring a small pot of water to a boil and place the lids in the pot. Remove the pot from the heat but keep the lids in the pot.
- Bring the bourbon, sugar, vanilla, and lemon juice to a boil over high heat. Add the figs and reduce the heat to medium-low. Let the figs simmer for 20 minutes, stirring a few times. Mash the figs gently with a potato masher, making sure to leave many delicious chunks.¼ cup bourbon, 1 cup sugar, 2 teaspoons vanilla extract, Juice from ½ lemon, 1 ½ lbs. fresh green figs
- Remove the jars from the oven and carefully pour in the jam, making sure to leave a ½ inch of room at the top. Drain the water from the pot the lids are in and place the lids on the filled jars. Gently screw on the rings. Set your jam on the counter to cool and seal.
- After 24 hours, check the seal by unscrewing the rings and (very!) gently pulling on the lid. If it is stuck, your jam has been canned and it is safe to store in your pantry. If you are at home when your jam is setting, you’ll hear a little pop each time one of your jars seals. If a jar doesn’t seal you can either try canning it again (wash and sterilize the jars and bring the jam to a boil) or pop it in your fridge and eat it within 2 weeks.
Nutrition
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here.
Do you peel the figs or chop them whole?
I chop them whole!
I love this recipe, have used it multiple times! Just an FYI, when scaling up (I went for 6 servings- 4 1/2 pounds of figs….I have 3 fig trees🤷🏻♀️) the amount of jam made was 9 1/2 cups…..this time I also added a half cup of mandarins orange marmalade and grated lemon peel from one big lemon! My husband practically licked the pan clean!
I’m thrilled that you love this recipe! And thank you for the tips about scaling up … that’s really helpful!
Thank you for this recipe! It’s by far my favorite. I don’t drink, so buying the whiskey felt a little scandalous – but good heavens it adds a rich flavor to this fig jam! I did make one small change – instead of a straight vanilla, I used vanilla bean paste (Trader Joe’s) and it worked well.
I’m SO excited to give this a try! 🤩 Do I need to adjust the amount of sugar if I use black/brown figs instead of green? 🤔
I haven’t tried it so I can’t say for sure. You can always add a little sugar then taste test and add more as needed. 🙂
Can I use black figs instead of green figs please? Thanks
They should work just fine. The jam will be sweeter though as black figs are higher in sugar.
My neighbour had more figs than she could use, so passed on a basket full to me. After eating them fresh in every which way, I still had exactly 1 1/2 lbs left over! Perfect !
Loved this recipe, quick, simple and delicious! I added 1/2 tsp. of salt and 1/4 tsp. of chill flakes.
Thank you for a great recipe Kristen.
Hi Kristen! My neighbour has loads of fig trees but is diabetic, so every year gifts me loads of fruit. I have made lots of different jams with it, but this one is by far the winner. I put a small sample out for tasting after dinner last night and even those who were reluctant to try it, once they did, couldn’t stop stuffing spoonfuls into their mouths!!!
Love it! That’s sp great to hear!
Second time I have made this, I peel and chop the peel of one lemon and add, along with a bit of salt. It is really good, and everyone loves it. Just scored 8 pounds of ripe figs-right into the jars (water bath canned)…it is a hit.
What cheese do you think is best with this jam?
I think brie (maybe baked brie) would be amazing. Parmesan would be nice, too. 🙂
I made this recipe multiple times. It’s always a favorite! I do alter the recipe by reducing the sugar by 1/2 cup and increasing the bourbon by 1/2 cup. I also add a pinch of salt. That keeps it from tasting so sweet and it complements the booze.
More bourbon is never a bad idea!
Simply the best fig jam I’ve ever made. I scraped a vanilla bean instead, then left the pod in while it cooked. Also water bath canned it for 10 min. I will be making this every year now!
Simply luscious recipe. I used bourbon and scaled it up for my huge fig harvest this week.
Hooray! I’m so happy that you love the recipe!
Hello! I don’t believe figs are quiiiite in season here yet – can I use dried? What would be the ratio/how much dried would I use, do you know at all? Thank you 😉
I’ve never tried making this with dried figs and am not 100% sure it would work. Let me know if you decide to experiment!
Hi
I think that recipe sounds delicious,
When you write 250 degrees – is that F or C?
It’s Fahrenheit. 🙂
Just made this and it’s delicious. I canned it in a boiling water bath since I’m not sure how your method makes it shelf safe. Thanks for the recipe!
The water bath does the trick too! The oven method sterilizes the jars with the heat of the oven. When you put the hot jam into the hot jars they seal just like with a water bath. You can only use the oven method if you’re adding something hot to the jars, though. Both the jars and the liquid need to be piping hot so there is no chance of any bacteria getting in. Both methods work great in this recipe, I simply find the oven method a little easier. 🙂
Every jar is gone but the one for me, you mean? Every jar but the one for me?
Every jar but yours. 🙂
Oh heck ya you should!!