Prep 30 mins
Cook 1 hr 30 mins
It has been years since I have done any canning. I have made this recipe over and over. It actually won me a couple of ribbons in State Fairs.
- 709.77 ml of peeled figs, coarsly chopped
- 473.18 ml honey
- 236.59 ml of chopped walnuts
- 29.58 ml lemon juice
- Add figs, honey, and lemon juice to medium size saucepan.
- Bring to a boil, lower heat and cook until thick; approximately 1 hour, stirring frequently.
- Add walnuts and cook an additional 10 to 15 minutes.
- Pour hot jam into steralized 1/2 pint jars, put on cap, screw band firmly tight.
- Process in boiling water bath for 10 minutes or as recommended for your altitude.
I am rating this 5 stars based on the second time I made this. Both times I used the ingredients as listed however the first time I cooked it for an hour but I use a wide saute pan which must evaporate at a higher rate because it cooled as hard as a rock - could hardly get a spoon into it. The second time I used a candy thermometer and took it off the heat when it hit gel point at 221 degrees (after 25 minutes) and it is a perfect consistency. Also, I didn't like the waste of peeling the figs so the second time I just removed the stems and sliced the figs and just before adding the walnuts I used an immersion blender and amazingly it just pulverized and incorporated the skins into a beautiful coloured jam but amazingly left the fig seeds whole. A very lovely looking and tasting jam. Thanks PaulaG!
Great recipe. So easy to make and the jam was delicious (even though I forgot to add the nuts). I poured some over a block of neufchatel cheese, sprinkled with walnuts and served with sesame crackers. It was a huge hit.
Exquisite! My figs were perfectly ripe (Celeste variety), and since I misread the recipe, I just did a nice small dice, without peeling. The jam is the perfect consistency, and the walnuts are a wonderful addition. Five stars all around!