Author Notes
Fig jam with kumquats, yellow tomatoes and walnuts. —Greedy Foodster
Ingredients
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3
ripe figs
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1 handful
small yellow tomatoes
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1 handful
kumquats
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1 cup
dark muscovado shugar
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1 pinch
freshly ground black pepper
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2/3 cup
water
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1 handful
walnuts
Directions
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Halve the kumquats lengthwise and quarter the figs and tomatoes.
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Put in a deep 20" pot with the sugar, salt pepper, marsala and water.
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Bring to boil, reduce the heat to medium and cook until most of the liquid has evaporated, stirring occasionally, taking care not to mash up the fruit too much
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Just before you remove from the heat, add the broken walnut kernels and stir to coat
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Put in a sterilized jar straight away and close shut.
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Let it cool before transferring to the fridge
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It matures and the flavour deepens with time, if you have the patience to wait!. It will keep for up to a month
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