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Fig and Honey Jam with Walnuts

Rated as 4.83 out of 5 Stars

"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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1 h 50 m servings 79
Original recipe yields 48 servings


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  1. 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.
  2. Blend figs with an immersion blender until mixture reaches desired consistency. Stir in walnuts. Cook until flavors combine, about 15 minutes.
  3. 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.

Nutrition Facts

Per Serving: 79 calories; 2.6 14.8 0.5 3 56 Full nutrition

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Read all reviews 5
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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.

I made this recipe to use up several packages of fresh figs that I had frozen. I adapted it combining a couple of recipes on the Allrecipes site. The biggest changes I made were to substitute ...

The original recipe was very tasty, but I added a couple of handfuls of dried cranberries to the mix as it cooled. Then I put it in jars left in the fridge for a couple of days and everyone love...

I followed the recipe exactly, but I used Peter’s Honey figs because that’s what grows in my yard. I had to simmer it for three hours to get jam consistency rather than a sauce consistency, but ...

I made this recipe exactly as written and it is fabulous! Reminds me of the flavor of mince meat pie that my dad always made at Christmas.