Drunken Fig Jam

2 pounds fresh, ripe figs, washed, stemmed and cut into 1/2 inch pieces
1 1/4 cups sugar (more or less depending on sweetness of figs)
zest of 1 lemon + small squeeze of its juice
2 tbsp Grand Marnier
pinch of kosher salt

Place figs, sugar, lemon zest + juice, Grand Marnier and salt in a non-reactive, deep pot.  Let stand for 30 minutes at room temperature, stirring occasionally.  Bring to a boil over medium heat, stirring often.  Continue to keep mixture at a rolling boil, stirring occasionally, for about 25 minutes or until thickened.  Keep a close eye on it to prevent jam from burning.  Gently mash fruit with a potato masher.  Spoon into favorite jam jars and allow to cool to room temperature.  Store covered in refrigerator for several weeks.