Fig jam with walnuts is a rich and flavorful preserve that combines the sweet, earthy notes of figs with the crunchy texture of walnuts. This jam is perfect for spreading on toast, pairing with cheese, or using as a topping for desserts. Here’s a simple recipe to make this delicious jam:
Fig Jam with Walnuts
Ingredients:
- 4 cups fresh or dried figs, chopped (about 1.5 pounds of fresh figs or 12 oz of dried figs)
- 1/4 cup fresh lemon juice (about 1 lemon)
- 1 cup chopped walnuts (toasted if desired)
- 1 package (1.75 oz) fruit pectin (such as Sure-Jell)
- 3 cups granulated sugar
Instructions:
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Prepare the Jars: Sterilize your jars and lids by boiling them for 10 minutes. Keep them hot until you’re ready to use them.
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Prepare the Figs: If using fresh figs, wash, trim, and chop them. If using dried figs, chop them into small pieces. You should have about 4 cups of chopped figs.
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Cook the Figs: In a large pot, combine the chopped figs and lemon juice. Cook over medium heat, stirring occasionally, until the figs start to break down and release their juices, about 10-15 minutes.
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Add Pectin: Stir in the fruit pectin. Bring the mixture to a full rolling boil, stirring constantly.
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Add Sugar: Once the mixture reaches a rolling boil, add the granulated sugar all at once. Stir continuously and return to a full rolling boil. Boil for 1-2 minutes, or until the mixture reaches the desired consistency.
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Add Walnuts: Stir in the chopped walnuts and cook for an additional 2 minutes to allow the nuts to integrate into the jam.
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Test the Jam: To check if it’s ready, place a spoonful of jam on a cold plate and let it sit for a minute. Run your finger through the jam—if it wrinkles and holds its shape, it’s done. If not, continue boiling for another minute and test again.
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Fill the Jars: Ladle the hot jam into the prepared jars, leaving about 1/4 inch of headspace. Wipe the rims with a clean, damp cloth to remove any residue. Place the sterilized lids on top and screw on the metal bands until fingertip-tight.
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Process the Jars: Process the jars in a boiling water bath for 5-10 minutes to ensure they’re sealed. The water should cover the jars by at least an inch.
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Cool and Store: Remove the jars from the water bath and let them cool completely on a clean towel or cooling rack. You should hear the “pop” of the lids as they seal. Store the sealed jars in a cool, dark place. Unsealed jars can be refrigerated and used within a few weeks.
This fig jam with walnuts offers a lovely blend of sweet and nutty flavors with a pleasant crunch from the walnuts. It’s a versatile preserve that pairs well with cheeses, can be used as a filling for pastries, or simply enjoyed on a slice of bread.