Makes 3 to 4 cups.


  • 1/2 lemon unpeeled, seeded and finely chopped
  • 1 1/2 pounds ripe figs, stems removed
  • 2 1/4 cups sugar
  • 1/2 teaspoon cinnamon
  • 1/8 teaspoon ground cloves
  • 1/2 cup walnuts


Chopp figs to desired consistency (as soom or chunky as you like).
In a non-reactive bowl combine lemon, figs, sugar and spieces. Cover and let stand about 2 hours to draw out juice Stir the mixture occasionally to dissolve the sugar.

Transfer mixture to sauce pan. Over medium heat, bring mixture to a boil. Reduce heat and simmer for 20 minutes, stirring constantly to prevent it from sticking to the bottom of the pan.

When mixture reaches the consistency of jam, remove it from the heat and stir in walnuts. If using a candy thermometer to test for temperature, it should read 200 degrees F.

Pour mixture into hot, clean jars and cover tighly. Will keep about 2 months in the refrigerator.

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Submitted 6/13/05.
Source: personal collection
Submitted By: Betty Manoulian
Fig Jam