Drunken Fig Jam
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2 lemons
4 pounds ripe fresh black figs, stemmed, cut into 1/2-inch pieces
4 cups sugar
3/4 cup cognac
1/2 teaspoon kosher salt

Using vegetable peeler, remove peel from lemons (yellow part only) in
long strips. Cut peel into matchstick-sized strips.

Combine lemon peel, figs, sugar, cognac and 1/2 teaspoon salt in heavy
large saucepan. Let stand at room temperature for 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 reduced to 6 cups. Stir frequently and occasionally mash
mixture with potato masher to crush large fig pieces (30 to 35
minutes). Remove from heat.

Ladle mixture into six hot, clean half-pint glass canning jars,
leaving 1/4-inch space at top. Remove air bubbles. Wipe jar threads
and rims with clean, damp cloth. Cover with hot lids, and apply screw
bands. Process jars in pot of boiling water for 10 minutes. Cool
jars completely. Store in cool dark place for up to 1 year.