Paula Wolfert

Green Fig and Walnut Jam

Confiture de Figues Vertes aux Noix

Preparation info
  • Makes

    1

    Quart, 2 Pints, or Four 8-ounce Jars
    • Difficulty

      Medium

Appears in

#57The Cooking of South West France
The Cooking of South West France

By Paula Wolfert

Published 1987

  • About

Alain dutournier told me the combination of figs and walnuts brought back memories of his childhood. As he described it to me, his eyes filled with tears. This delectable jam is wonderful with fresh cheese.

Ingredients

  • 2 pounds firm (slightly underripe) fresh green figs
  • 2 large organic lemons
  • 1½ pounds

Method

  1. Wash the figs and remove the stem tips if they are hard. Halve the figs.
  2. Rinse the lemons; remove the zest and cut into fine julienne strips. Cut away all the white pith from the lemon and thinly slice the fruit. Remove any seeds and put them into a small cheesecloth bag.
  3. In a large heavy saucepan, combine the sugar with 1¼ cups water. Bring to a boil, s