Sep 18 2007

Fig Conserve with Lemon and Walnuts

Fig Conserve with Lemon and Walnuts.
Take about sixteen figs or 1 kilo, 2 lemons, 750 grams sugar and 125 grams shelled walnuts, fresh if possible.
Take the zest from the lemons either with a lemon zester or potato peeler. If you use the latter slice the peel into tiny julienne strips. Remove and discard the lemon pith and cut the flesh into slices retaining all the juice. Save pips and put into a little piece of muslin.
Halve the figs removing the tough stem tip.
Make a syrup with the sugar and 300ml water. When the sugar has dissolved add figs, lemon rind and slices and muslin bag of pips (this aids setting)
Cook gently till setting point is reached. Test for this by putting a teaspoonful of liquid on a saucer; put the saucer in the freezer or fridge till cool. If it wrinkles as you touch it the jam is ready. Add the walnuts and stir in thoroughly.
Pot the conserve into small sterilised jars while still hot. Cover and seal. I prefer to use small kilner jars for this recipe. Store the jam in the fridge after opening.

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