1lb peeled black figs
3 tbsps granulated sugar
3 tbsps fresh lemon juice
1/2 tsp grated ginger
4 tbsps walnuts, broken in pieces.
1 knife and 1 bowl
1 deep stainless steel saucepan
1 serving spoon to stir
2 sterilized glass jars with their lid
Clean towels to let the jar sit overnight
. Mix all the ingredients, except the walnuts, in a bowl and let them sit the fridģe for a couple of hours.
. Put them in a deep stainless steel saucepan.
. Turn on the burner on low.
. Let it simmer for 40 minutes, stirring once in a while.
. Take out the lemon peel, add the walnuts, stir and turn off.
. Pour immediately the hot jam in the 2 glass jars, close very well the cap and put the jars upside down among pieces of fabric to keep it warm and safe.
. After 24hrs, the jars are vacuumed and ready to be stored in a dark cabinet, for no longer than 2 months.
When you open a jar, keep it refrigerated and eat the jam within 10 days.
Enjoy it with buttered toasted bread or with soft cheese. It’s perfect for baking. .
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