Fig and Walnut Jam
A small-batch Mediterranean fig jam with toasted walnuts and a whisper of orange zest. Perfect on toast, yogurt, or cheese boards.
Unlike many jams that rely on pectin or long cooking times, this one uses the natural pectin in figs and a touch of lemon juice to set. The result is a soft, spreadable jam that's not overly sweet—perfect for layering on yogurt, swirling into oatmeal, or serving alongside a wedge of salty cheese. The walnuts are folded in at the end, so they stay crisp and don't become soggy.
I love making this jam in late summer when figs are at their peak. It's a wonderful way to capture their fleeting season and enjoy a taste of the Mediterranean all year round. Whether you're a seasoned jam maker or a first-timer, this recipe is forgiving and rewarding. Just be sure to stir often and keep an eye on the consistency—it thickens quickly toward the end.
Ingredients
- 1 pound (450 g) fresh ripe figs, stems removed and quartered
- ¾ cup (150 g) granulated sugar
- 2 tablespoons fresh lemon juice
- 1 teaspoon finely grated orange zest
- ¼ teaspoon fine sea salt
- ½ cup (60 g) walnut halves, toasted and roughly chopped
Instructions
- In a medium, heavy-bottomed saucepan, combine the figs, sugar, lemon juice, orange zest, and salt. Stir well to coat the figs.
- Place the saucepan over medium heat and bring the mixture to a gentle simmer, stirring occasionally. Cook for 20–25 minutes, stirring more frequently as it thickens, until the figs have broken down and the mixture is thick and glossy. It should reduce to about 1½ cups.
- To test doneness, place a small spoonful on a chilled plate and return it to the freezer for 1 minute. If it wrinkles when you push it with your finger, it's ready. If not, continue cooking for a few more minutes.
- Remove from heat and stir in the toasted walnuts. Let the jam cool in the pan for 10 minutes.
- Transfer to a clean jar or airtight container. Cool completely before sealing. Store in the refrigerator for up to 3 weeks.
Cook’s tips
- Use ripe but not mushy figs—overly ripe figs will make a runnier jam.
- Stir frequently toward the end of cooking to prevent scorching.
- For a smoother jam, mash the figs with a potato masher before cooking.
- Toasting the walnuts enhances their flavor; toast in a dry skillet over medium heat for 3–5 minutes until fragrant.
Substitutions
- Orange zest can be replaced with lemon zest or a pinch of ground cinnamon.
- Walnuts can be swapped for toasted pecans or almonds.
- For a less sweet jam, reduce sugar to ½ cup, but note it will be softer and less shelf-stable.
Storage & reheating
Keep in an airtight container in the refrigerator for up to 3 weeks. For longer storage, freeze for up to 3 months.
FAQ
Can I use dried figs instead of fresh?
Yes, but the texture and flavor will differ. If using dried figs, rehydrate them in hot water for 20 minutes, then chop and proceed. You may need to add a little water during cooking and adjust sugar to taste.
How do I know when the jam is set?
The jam is ready when a small spoonful placed on a chilled plate and returned to the freezer for 1 minute wrinkles when pushed with your finger. It will also thicken further as it cools.
Can I water-bath can this jam for shelf storage?
This recipe is not tested for water-bath canning. It is intended to be stored in the refrigerator or freezer. If you wish to can it, follow a tested canning recipe for fig jam.
What can I serve with fig and walnut jam?
It's delicious on toast, croissants, or pancakes, swirled into yogurt or oatmeal, or served on a cheese board with sharp cheddar, brie, or blue cheese.
