- 2 lemons
- 4 lbs ripe fresh figs, stemmed, cut into 1/2-inch pieces (preferably black)
- 4 cups sugar
- 3/4 cup brandy or 3/4 cup cognac
- 1/2 teaspoon coarse kosher salt
- Using vegetable peeler, remove peel from lemons (yellow part only) in long strips.
- Cut peel into matchstick-size strips (about 3 tablespoons).
- Combine lemon peel, figs, sugar, brandy, and 1/2 teaspoon coarse salt in heavy large deep saucepan; let stand at room temperature 1 hour, stirring occasionally.
- Bring fig mixture to boil over medium-high heat, stirring until sugar dissolves.
- Reduce heat to medium; continue to boil until jam thickens and is reduced to 6 cups, stirring frequently and occasionally mashing mixture with potato masher to crush large fig pieces, 30 to 35 minutes.
- Remove from heat.
- Ladle mixture into 6 hot clean 1/2-pint glass canning jars, leaving 1/4-inch space at top of jars.
- Remove any air bubbles.
- Wipe jar threads and rims with clean damp cloth.
- Cover with hot lids; apply screw bands.
- Process jars in pot of boiling water 10 minutes.
- Cool jars completely.
- Store in cool dark place up to 1 year.