Figness

Blackberry brandy lent (likely an unnatural)
reddish color to the already purple jam.

I just wrote about figs! I know! But this amazing thing happened at the grocery store. Pints of black figs were only $1, offering me an opportunity to can a sweeter variation on that fig jam a days back.

The Fig Introduces Itself to Rosemary and Brandy Jam

4 pounds ripe fresh figs (preferably black), stemmed, cut into 1/2-inch pieces (about 9 cups)
3 1/2 cups sugar
1/2 cup brandy
1 tblsp balsamic vinegar
1/2 teaspoon coarse kosher salt
1/2 tsp fresh rosemary, finely chopped

All in the (large thick stock) pot! Bring to a boil, and reduce to a simmer. Cook until thick, about 30 minutes. Puree in a food processor, food mill, or blender. Bring back to the pot, and boil until the jam stops bubbling, and starts making gloppy gurgle sounds as the air escapes in big bubbles. Whats the real name for this step? About 10-15 minutes.

For canning: Divide and pour into 6 boiled clean pint jars. Clear the lips of the jars, and close with 6 boiled lids and bands. Boil for 12 minutes in a tall pot of water. Remove, check for proper sealing, i.e. the ping.

Otherwise refrigerate.