Bourbon fig jam

Enjoy easy, versatile bourbon fig jam on a charcuterie platter, paired with cheese, swirled into morning yogurt or slathered on warm toast. 

So, I guess you knew it was inevitable that I'd hit the bourbon, once I moved to Kentucky.

But, in true Ninj fashion, I'm not just drinking it or soaking holiday fruitcake in it -- I'm also cooking with it (not that the two don't go hand-in-hand at Casa de Ninj, mind you). Behold, this sweet and smoky bourbon fig jam, one of two recipes I created recently for the readers of Edible Green Mountains magazine.

(In case you didn't realize, in addition to being The Ninj on this blog, I'm also a freelance writer for a variety of other publications, both print and online.)

My article is an homage to bourbon as a winter warmer -- because boat drinks and icy glasses of white wine just don't cut it in wintertime, no matter on which side of the Mason-Dixon line you find yourself.


If you want to learn a little about bourbon and why it's the quintessential American liquor (per a 1964 Congressional resolution!), please give my piece a read. And then whip up a batch of this easy, versatile bourbon fig jam.

• Read the article -- Warm Up to Bourbon
• Get the bourbon fig jam recipe

So, have you warmed up to bourbon yet, either in your cocktails or your cooking? Leave a comment: The Ninj wants to know.