A traditional homemade jam in which fresh figs are cooked whole to a thick consistency. With its intense sweetness and chunky texture, it's a distinguished accompaniment to breakfast tables and cheese platters.
Wash the figs and remove the stems, then toss with sugar in a wide pot and refrigerate overnight. The figs will release their juice and the sugar will dissolve.
Set the pot on the stove and bring to a boil over medium heat, then turn up the heat and cook, skimming off the foam. Caution: turn the pot gently now and then to keep the figs intact rather than stirring.
Once the syrup thickens, add lemon juice and the optional walnuts, then boil for five more minutes. Important: if a drop on a plate holds its shape, the consistency is ready.
Fill sterilized jars with the boiling jam and seal, cool upside down, and store in a cool, dark place.
Important: To keep the figs from falling apart, choose fruit that's slightly firm rather than very ripe, and cook it briefly. Contains no flour, dairy, or egg; it is plant-based and gluten-free. Fill sterilized jars with the boiling jam, seal, and store in a cool place.
Adding a few walnut halves or almonds to the fig jam gives both crunch and a traditional touch. Lemon juice balances the intense sweetness and brightens the color.
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