Fig jam with walnuts is a rich and satisfying combination, blending the natural sweetness of figs with the crunchy texture and nutty flavor of walnuts. Here’s a straightforward recipe to make this delicious jam:
Fig Jam with Walnuts
Ingredients:
- 4 cups fresh or dried figs, chopped (if using dried, soak them in warm water for 30 minutes and drain)
- 1/4 cup fresh lemon juice (about 1 lemon)
- 1 cup granulated sugar
- 1 cup packed light brown sugar
- 1 package (1.75 oz) fruit pectin (such as Sure-Jell)
- 1/2 cup chopped walnuts, toasted (see instructions)
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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Toast the Walnuts: Preheat your oven to 350°F (175°C). Spread the chopped walnuts on a baking sheet and toast in the oven for 5-7 minutes, or until they’re golden and fragrant. Let them cool.
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Prepare the Figs: If using fresh figs, wash them, remove the stems, and chop them into small pieces. If using dried figs, chop them after soaking and draining.
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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 Sugars and Pectin: Stir in the granulated sugar and light brown sugar. Cook until the sugar is fully dissolved. Sprinkle the fruit pectin over the fig mixture and stir well. Bring to a full rolling boil, stirring constantly.
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Boil and Incorporate Nuts: Once the mixture is at a rolling boil, boil for 1-2 minutes, or until it reaches the desired consistency. Stir in the toasted walnuts.
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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 is perfect for spreading on toast, serving with cheese, or using in desserts. Enjoy the rich, nutty flavor with the sweet figs!
