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Fig and Honey Jam with Walnuts

This recipe crafts a delightful fig and honey jam infused with warming spices like cinnamon, cloves, and fresh ginger, balanced with a touch of lemon. Butter adds richness, while chopped walnuts provide a pleasant crunch. Ideal for serving with cheeses, toast, yogurt, or as an elegant accompaniment to savory dishes, this homemade jam offers a sweet and sophisticated flavor profile.
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Total Time 1 hour 50 minutes
Servings: 48 people
Course: lunch/dinner
Cuisine: American
Calories: 3715.9
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 4 cups Mission figs stemmed
  • 2 cups honey
  • 1 cup water
  • 0.25 cup butter
  • 3 tablespoons lemon juice
  • 2 teaspoons ground cinnamon
  • 1.5 teaspoons vanilla extract
  • 1 teaspoon ground cloves
  • 1 teaspoon salt
  • 0.5 teaspoon grated fresh ginger
  • 1 cup chopped walnuts

Equipment

  • 1 Large heavy-bottomed pot Essential for even cooking and preventing scorching.
  • 1 Measuring Cups and Spoons
  • 1 Chef's Knife and Cutting Board For stemming figs and chopping walnuts.
  • 1 Heatproof Spatula or Wooden Spoon For stirring and mashing.
  • 1 Sterilized Jars with Lids For proper storage and extended shelf life of the jam.

Method
 

  1. Stem and quarter the Mission figs, preparing them for cooking.
  2. In a large, heavy-bottomed pot, combine the prepared figs, honey, water, butter, lemon juice, ground cinnamon, vanilla extract, ground cloves, salt, and grated fresh ginger.
  3. Bring the mixture to a gentle simmer over medium heat, stirring occasionally to ensure everything is well combined and doesn't stick.
  4. Reduce the heat to low and continue to cook, stirring frequently, for 60 to 90 minutes, or until the jam has significantly thickened and the figs are very tender.
  5. As the jam cooks, use a potato masher or the back of a spoon to break down the figs to your desired consistency – a few mashes for chunky, more for smoother.
  6. Remove the pot from the heat and stir in the chopped walnuts, ensuring they are evenly distributed throughout the jam.
  7. Taste the jam and adjust any seasonings if needed, adding a touch more lemon for brightness or spices for warmth.
  8. Carefully ladle the hot jam into clean, sterilized jars, leaving about 0.5 inch of headspace.
  9. Seal the jars with lids and process them in a boiling water bath for 10 minutes (for proper canning and shelf stability), or allow to cool before refrigerating for immediate use.
  10. Store cooled jam in the refrigerator for up to 3 weeks, or in a cool, dark place if properly canned.

Notes

For optimal flavor, toast the chopped walnuts lightly before adding them to enhance their nutty aroma and provide a delightful textural contrast. The lemon juice is critical not just for brightening the flavor, but also for assisting with the jam's set due to its pectin-activating acidity. While cooking, actively mash the figs with a potato masher or spoon to achieve your desired consistency – less mashing for a chunkier preserve, more for a smoother jam. Be vigilant with stirring, especially as the jam thickens, to prevent scorching. For extended shelf life, ensure proper sterilization of jars and follow safe canning practices.