Bourbon Fig Jam with Vanilla
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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.
Why doesn’t the lemon juice increase in 6x the recipe?
It should, it’s just a glitch in my recipe card. If you’re increasing the recipe to x6, use the juice from 3 lemons.
I hope the other amounts are correct. Maybe make a notation in your recipe.
The amounts are all correct if you are making the original quantity. Always good to double check if you are increasing or decreasing, so I’m glad you reached out.