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Bourbon Fig Preserves



With perishable figs on the tree, it’s time to find a use and Bourbon Fig Preserves will add a bit of sophistication to this southern favorite. Plus, you don’t have to deal with the hot water bath. Even if you have to find figs at the farmers market, give this one a try. We think it will taste just dandy with goat cheese and a toasted baguette. Much thanks to, where you’ll find more great ideas for your southern table.


About 1 1/2 cups or one jar


Editor’s Note: We made two batches this morning. One contained bourbon and the other, port wine. Both were good and we’re thinking cream sherry or Amaretto might make more good alternatives. Let your taste buds be your guide

2 Tablespoons Bourbon
3 cups of ripe figs
1/4 lemon, rind and all
2 cinnamon sticks
3/4 cup brown sugar
1 teaspoon grated fresh ginger
1/8 teaspoon ground cloves


1. Wash and cut the figs in half.

2. Roughly chop the quarter of lemon. Combine both in a food processor and pulse until pureed.

3. Transfer the mixture into a saucepan and add the remaining ingredients.

4. Heat up to medium and then reduce to simmer. Cook for about 30-45 minutes until the mixture becomes thick.

5. Transfer into clean, sterilized jars and refrigerate.

6. The preserves will keep for 2-3 months. You can leave the cinnamon stick in the jar or discard.

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