Fig jam with a twist

By Greedy Foodster
September 6, 2013
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Author Notes: Fig jam with kumquats, yellow tomatoes and walnuts.Greedy Foodster

Makes: 500ml jar

  • 3 ripe figs
  • 1 handful small yellow tomatoes
  • 1 handful kumquats
  • 1 cup dark muscovado shugar
  • 1 pinch freshly ground black pepper
  • 2/3 cup water
  • 1 handful walnuts
  1. Halve the kumquats lengthwise and quarter the figs and tomatoes.
  2. Put in a deep 20" pot with the sugar, salt pepper, marsala and water.
  3. 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
  4. Just before you remove from the heat, add the broken walnut kernels and stir to coat
  5. Put in a sterilized jar straight away and close shut.
  6. Let it cool before transferring to the fridge
  7. 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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