| Fresh figs are one of my favorite summer treats. I love to eat them fresh with a touch of honey. Figs are easy to preserve for enjoying after the growing season. Try this jam with fresh bread, goat cheese and a glass of wine - a great combination for an intimate cocktail party or gathering of friends. | | Servings: 3 1/2 cups | Ingredients:
Juice from 1 lemon
Zest from 1 lemon
1 1/2 pounds ripe figs, stems removed
2 cups of sugar
1/2 teaspoon of cinnamon
1/8 teaspoon ground cloves
1/2 cup walnuts
| Instructions:
Wash your figs and remove the stems.
Chop the figs in a food processor. Don't over process; they should be a little chunky.
Combine lemon juice, lemon zest, figs, sugar and spices. Cover and allow to stand for about 2 hours to draw the juices. Give the mixture a stir now and then to help dissolve the sugar.
Place the fig mixture in a heavy bottomed, large sauce pan.
Over a medium heat, bring the mixture to a boil. Reduce the heat and simmer for about 20 minutes, stirring constantly to prevent liquid from sticking to the bottom of the pan.
Once the mixture reaches the consistency of jam, remove it from the heat and stir in the walnuts. You may also find it helpful to use a candy thermometer to test the figs' readiness. It should read 200 degrees F.
Pour the mixture into hot, clean jars and cover tightly. This jam will keep for about 2 months in your refrigerator. If you wish to store it longer, you will need to process the jars in a hot water bath.
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