Fig and Honey Jam with Walnuts
"I recently made a meat and cheese board for my family and wanted to make a jam/preserve with it that we normally wouldn't have. Figs came to mind and, after searching around a little and getting a few ideas, I came up with this. It was such a huge hit that I decided to share it. I hope that everyone enjoys it as much as we did! It will last for up to 30 days if you do not can it."
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Ingredients1 h 50 m servings 79 cals
Original recipe yields 48 servings
- Combine figs, honey, water, butter, lemon juice, cinnamon, vanilla extract, cloves, salt, and ginger in a large pot; bring to a boil. Reduce heat and simmer until figs are soft, about 1 hour 15 minutes.
- Blend figs with an immersion blender until mixture reaches desired consistency. Stir in walnuts. Cook until flavors combine, about 15 minutes.
- Remove pot from heat and pour fig mixture into a container; transfer to the refrigerator.
- Cook's Note:
- If using dried figs, remove stems and place in a large pot. Add enough water to cover figs by 1 inch; bring to a boil. Reduce heat and simmer for 30 minutes. Remove from heat. Cover and let sit until softened, up to 4 hours. Use 1 cup of liquid from the pot instead of the water in the recipe for extra flavor.
Per Serving: 79 calories; 2.6 g fat; 14.8 g carbohydrates; 0.5 g protein; 3 mg cholesterol; 56 mg sodium. Full nutrition
ReviewsRead all reviews 2
Made mine without nuts b/c we have a daughter with a nut allergy and left out the ginger b/c we didn't have any but still delicious! Had to reduce for a bit longer.