TIP
Before making your jam, make sure you sterilise the jars. Here are 4 of the easiest ways to do so:
1. STERILISE JARS IN A POT
Place a clean cotton cloth on the bottom of a pot and place over the jars with the upward opening. Wrap each jar in towels - individually. Cover with cold water and bring to boil on a high heat, letting it simmer for about 30 minutes. Allow jars to cool in the pot with all the water and then pull them out and let them dry with the opening down. Before using them, turn them over so that the vapour and residual water evaporate.
2. STERILISE JARS IN DISHWASHER
Place the jars and the lids in the dishwasher with the opening down and select a high-temperature wash, without soap. Allow the jars to cool and dry directly into the dishwasher before using. Turn them over so that vapour and residual water evaporate.
3. STERILISE JARS IN THE OVEN
Place the jars with the opening upwards on a plate and place them in the oven. Turn on the oven to bring it to 150°C (302°F) so that the glass, once in contact with the heat, does not break. Leave the jars in the oven for at least 15 minutes then turn off the oven, add the lids using another plate and allow to cool down with the oven door closed.
4. STERILISE JARS IN THE MICROWAVE
Fill the jars with water reaching half the height and place them in the microwave without their lids. Heat until boiling, then remove the jars from the microwave, remove the water and let them dry on a cotton dishcloth.
Remember: The lids cannot be sterilised in the microwave.
You can also sterilise your jars when already filled with jam by following one of the above methods.
Ingredients:
- 2 kg of figs (net weight)
- 400 grams of sugar (can be adjusted to preferred level of sweetness)
- 200g chopped walnuts
- 1 glass dry white wine (we use our very own Apeneste which is a Sauvignon Blanc)
Wash the figs then chop them into large chunks.
Place the figs and white wine into a large saucepan.
Put a medium heat under your saucepan and with a wooden spoon, give it an occasional stir as it gently comes to a boil.
Once your mixture starts to bubble, skim off the foam that forms on the surface with the help of a tablespoon.
Then, reduce the heat to low. Allow it to simmer for about 10-15 minutes or until the figs become incredibly soft and easily pierced with a fork.
This simmering step is where the figs absorb the flavours and start to break down, creating that irresistible jam-like texture.
With the figs beautifully softened, it’s time to introduce sweetness into the mix.
Add half of the granulated sugar and stir diligently until it dissolves completely into the mixture. The sugar not only sweetens but also helps in thickening the jam.
After 5 mins, taste to see if it is sweet enough, if not, add the other half or so of the sugar.
Allow mixture to continue to cook for a further 10 minutes.
Now your figs have cooked, add the chopped walnuts and stir thoroughly.
Allow to continue cooking for a further 5 minutes.
The jam should now be the perfect, thick consistency you desire, it’s time to remove it from the heat.
Carefully transfer the fragrant mixture into your sterilised jars with lids. Allow the jam to cool at room temperature before refrigerating.
To serve:
Use to accompany cheese and cold cuts, on toast or on your morning pastries.
Our fig and walnut jam is also delicious on ice cream, in yogurts and can be used as cake and tart fillings. Great too as a cheesecake topping!
Buon appetito!
Top tips:
- Keeps well unopened in a fridge for up to 2 months or so.
- Make sure you sterilise your jars and lids to ensure that your jam remains safe to eat.
- If your jam seems too thick for your liking, feel free to add a few more tablespoons of wine during the boiling stage and stir until you reach your desired consistency.
- jam has a relatively short shelf life, so make sure to use it within the week once opened.
- Fabulous as a present.
- Perfect served with a bottle of our fabulous Terre Di San Vito Apeneste white wine.