Drunken Fig Jam

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.

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