Dried figs with brandy syrup – thick jam

I thought you could make a jam with dried figs in cognac syrup. I had 14 dried figs that were not very good. Tiny, a little wrinkled, not in good shape at all. However, I never throw anything. As you know, Food waste is one of the main problems in our modern society. I always try to find ways to use food, even it is not in good shape anymore.

Ingredients

10,6 ounce (300 gram) dried figs
35 ounce (1kg) white sugar or better try coconut sugar: Better taste, more healthy
1 lemon
1 orange
1 cinnamon stick
2 cloves
100g brandy (5 * Metaxa is the one I prefer)

Directions

1. Boil the figs for 20 minutes and strain them, without tossing the boiled water.

2. Remove with a scissors the hard part of the top of the figs and then cut the figs in four pieces (or more, depending how big is the fig).

3. Use 500 gram (or 17,6 ounce) of the water left after boiling the figs. If the quantity does not cover the figs, ad water.

4. In a small pot add the sugar, the orange and the lemon cut into four pieces, the cinnamon and the cloves. Let the sugar melt at moderate temperature.

5. Add the figs and let the syrup boil until it reaches 100 degrees Celsius (212 F,) or until it reaches 63 Brix.

6. I weigh the brandy and add it to the pot. I let the syrup set at 105 degrees Celsius or 32 degrees.

7. Sterile glass jars, fill them with the figs as they are hot, add syrup till they are fully covered, seal and turn the jars upside down. After approx. two hours, they are ready to be stored.

If you have followed the above procedure in detail, the shelf life reaches 2 years before opening or more than 2 weeks in the refrigerator after opening.

Enjoy with cheese and port wine or offer it as a gift to your friends!