This is a recipe that stemmed from a fig jam my parents brought me from Turkey when they were visiting. Once the delicious jar of fig jam was finished I wanted to replicate the recipe by using the fresh figs from my mother-in-laws’ fig tree.
Every August, she brings me a good amount of freshly picked figs that are super juicy and delicious. I love using them in various dishes like this jam or very much loved Bircher Müsli of oats with yogurt, fresh fruit and nuts.
Ingredients:
- 1 kg fresh figs, chopped into quarters or halves
- 700 g granulated sugar
- 2 pieces of cloves
- 1 cinnamon stick
- Vanilla pods or 1 pack vanilla sugar
- 1 cup roughly chopped walnuts
Start by washing the figs and cutting them into quarters after cutting the stems. Put them in a pan together about 2 tablespoon of water and start cooking them on a medium low heat for 10-25 minutes. Add the sugar, lemon juice, cloves, vanilla pods (or vanilla sugar) and cinnamon sticks and cook for about 15-20 minutes until the jam becomes a bit thick. You can test it by taking out a spoonful with a cold spoon which you can chill in the fridge first before you taste.
If you prefer, roast the walnuts in a pan or in the oven for few minutes to increase the nutty flavour. Once you are happy with the texture of the jam you can mix in the walnuts you have roasted and fill the jars with the jam and close the lid while it is hot.
Once the jam cools down the lids will seal and you can store them in a cooler temperature or fridge for several months.
Fig Jam with Walnuts
Ingredients
- 1 kg fresh figs stemmed and cut into quarters or halves
- 700 g granulated sugar
- 2 pieces of cloves
- 1 piece of cinnamon stick
- 1 tsp Vanilla pods or 1 pack vanilla sugar
- 1 cup roughly chopped walnuts
- 2 tbsp lemon juice
- 2 tbsp water
Instructions
- Wash and cut the figs into quarters or halves1 kg fresh figs
- Put them in a large pan together with 2 tbsp water to cook them for about 15 minutes on low heat.2 tbsp water
- In the meantime, if you prefer, you can toast the walnuts on a small pan for 5 minutes or in the oven. This will add very nice flavour to the walnuts.1 cup roughly chopped walnuts
- Add the sugar, lemon juice, cloves and cinnamon and vanilla to the figs. Continue cooking for about another 15 minutes until the mixture becomes thick. Do not leave it to cook and walk away because you need to stir it to make sure it is not sticking. You can turn down the heat if needed. The juices will evaporate and jam will start thickening. For this reason we don't add too much water.2 pieces of cloves, 1 piece of cinnamon stick, 1 tsp Vanilla pods or 1 pack vanilla sugar, 2 tbsp lemon juice, 700 g granulated sugar
- Stir the jam and once you see that it is thickened, take a spoonful out and test after cooling it a little bit. Because when it is hot you won't be able to see how much it is thickened.
- Once it is done, take it off the heat and stir in the toasted walnuts.
- With a ladle, pour the jam into about 5-6 clean jars. Number of jars will depend on the size of the jars. Cover and tighten the lids of the jars when it is still hot. They will seal when it starts cooling down.
- Enjoy it with a fresh loaf of bread and some butter.