Wash and cut the figs into quarters or halves
1 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.