I have harvest my fig tree and saved the outcome for later use in form of fig jam with walnuts. As starting point I have used this recipe on figenmarmelade with addition of walnuts and replacing the lemon juice with apple cider vinegar, as I did not have any fresh lemons in my little kitchen.
Next time I will be making the jam in a different way, so I can work with pectin as gelling agent, as this jam is quiet liquid.
Fig jam with walnuts:
- 650 g fresh figs - remove top and bottom, cut into smaller pieces
- 450 g sugar
- 1 vanilla pod - both pod and corn
- 250 g water
- 50 g walnuts - medium chopped
- 1 teaspoon apple cider vinegar
- Add water, sugar, vanilla pod and vanilla corn into a cooking pot.
- Heat it up until the sugar is dissolved.
- Add the fig pieces, and let the jam boil gently for 15 minutes.
- As I found the fig pieces to be to big, I decided to blend the fig jam.
- Add in the walnut pieces
- Taste the jam, decide is you would like more sweetness or acidity in the final jam. Adjustments are done using either vinegar and/or sugar.
- Prepare the jam glasses by filling them with boiling water. Another thing you can do is to store the jam cold afterwards to increase the shelf-life.
- Store cold.