Fig and Walnut Jam.
Creamy, just sweet enough, with delightful pieces of walnuts.
After the great success of the fig jam made with the old family recipe, today I thought of making fig and walnut jam. I love the combination of figs and walnuts and could not resist trying it… the jam (or fig and walnut marmalade, as many call it) is incredibly delicious, creamy, fragrant, and with delightful walnut pieces. Try it, and you’ll be won over at the first taste.
Like the fig jam, this fig and walnut jam contains vinegar in the ingredients, which I think helps preserve it well and reduces the sweetness of the preparation. The resulting jam is delicious, and you can’t taste the vinegar at all. Trust me, you won’t regret it 😉
- Difficulty: Easy
- Cost: Economical
- Rest time: 1 Minute
- Preparation time: 20 Minutes
- Portions: 8 jars
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Summer
Ingredients
- 3.3 lbs figs
- 2.2 lbs sugar
- 3.4 oz white wine vinegar
- 3.4 oz water
- 5.3 oz walnuts (Weighed without shell)
Tools
- 1 Saucepan Saucepan
- 7 Jars Glass jars
Steps
Gently rinse the figs and let them drain for a moment, then clean them by removing the stem (they should weigh 3.3 lbs after cleaning) and cut them into 2 or 4 parts, depending on the size of your figs.
Coarsely chop the walnut kernels and set them aside.
Put the figs in a large saucepan, add the vinegar and water, stir, cover with a lid, and bring to a boil.
At this point, lower the heat and cook for 1 hour, stirring occasionally with a wooden spoon.
After an hour, add the sugar, bring to a boil, remove the lid, and continue cooking for another 30 minutes. Add the chopped walnuts and cook for another 5 minutes. The jam should be nice and creamy (check the consistency, if after 5 minutes it is too fluid, increase the heat and cook for a few more minutes, stirring often). It is advisable not to exceed 2 hours of total cooking, as it will thicken as it cools.
Pour the hot jam into hot, freshly sterilized, and drained jars, close them tightly with the lid, and let them cool upside down to create a vacuum seal.
The jam, or as many call it, fig marmalade, will keep this way for about 1 year.
NOTE: If you want to preserve your jam for a longer time, once the jars are closed, place them upside down to cool. Once they are cold, put them in a large pot, cover them with plenty of water, and boil them in a water bath for 30 minutes. After 30 minutes, let them cool in the pot before storing them in the pantry. This way they will keep for 2 years.
To be done when the fruit has been cooking for 30 minutes.
Wash 12 jam jars with their respective lids (better to have a few extra ones, as it depends on the size of the jars), rinse them well, and put them in a large pot, cover them with cold water, and bring to a boil.
As soon as they come to a boil, let them boil for 45 minutes.
Leave them in the hot water until needed.
CLICK HERE TO LIKE MY FACEBOOK PAGE, for you, many recipes every day.
JOIN MY FACEBOOK GROUP BY CLICKING HERE.
CLICK HERE TO FOLLOW ME ON INSTAGRAM
CLICK HERE TO FOLLOW ME ON PINTEREST
ENABLE PUSH AND MESSENGER NOTIFICATIONS, YOU WILL RECEIVE MY RECIPES EVERY DAY FOR FREE ON YOUR SMARTPHONE.
And if you make one of my recipes, send me a photo, I will gladly publish it on my Facebook page.
