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2 cups
Easy
Published 1990
This recipe is unusual and delicious with the herbal overtones of lavender and thyme. Lavender honey, if it’s available, would be the ideal choice here.
Remove the hard stems from the figs, rinse off the dust, and then chop them into small pieces, leaving the skins on. Put them in a heavy non-corroding saucepan with the thyme, the lavender blossoms, plucked first from the stems, and the honey. Gradually heat; then simmer until the jam is thickened, well flavored, and the pieces are broken down. Stir in the walnuts, cook another 5 minutes, and p