Drunken Fig Jam

Directions

1. 1
   Using vegetable peeler, remove peel from lemons (yellow part only) in long strips.
2. 2
   Cut peel into matchstick-size strips (about 3 tablespoons).
3. 3
   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.
4. 4
   Bring fig mixture to boil over medium-high heat, stirring until sugar dissolves.
5. 5
   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.
6. 6
   Remove from heat.
7. 7
   Ladle mixture into 6 hot clean 1/2-pint glass canning jars, leaving 1/4-inch space at top of jars.
8. 8
   Remove any air bubbles.
9. 9
   Wipe jar threads and rims with clean damp cloth.
10. 10
    Cover with hot lids; apply screw bands.
11. 11
    Process jars in pot of boiling water 10 minutes.
12. 12
    Cool jars completely.
13. 13
    Store in cool dark place up to 1 year.