Fig Jam with Walnuts

I’ve never tasted this jam in France because it seems to be one of those foods, once made every year in homes, that no one has time for anymore. I first read about a fig and walnut jam in Robert Courtine’s Cent Merueilles de la Cuisine Française. Courtine describes pieces of watermelon rind, almonds, and walnuts “held as prisoners in a black and sugary juice.” Seduced by that description, I’ve fooled around with a simpler version, using only walnuts. I’ve left out the almonds because they a