Fig and Caramelised Walnut Jam

I had an abundance of figs to use up from the garden and wanted to create something a little luxurious and special. Sweet, jammy figs with subtle pops of bittersweet walnut brittle and a hint of lemon in a jam form was just that!

Fig and Caramelised Walnut Jam Recipe

Ingredients

2kg fresh figs

1kg granulated sugar

2 fig leaves

150g walnuts

150g castor sugar

1 whole lemon (for both flavour and its pectin content)

1 large pinch sea salt

200ml water

Method

1. Cut the top off the figs and give them a good wash. Cut them in half and add them to a heavy based pan. Add the water, fig leaves, lemon and granulated sugar.
2. Bring the fig mixture upto the boil whilst stirring to prevent the sugar from catching on the bottom the pan. Adjust the heat so the jam is gently bubbling. Cook for 20 minutes or until the figs start to break down. You can use the back of a spoon or a potato masher to help with this.
3. In the meantime you can make the walnut brittle. Add the castor sugar to a pan over a medium heat. Cook until the sugar dissolves and turns to a dark, amber caramel. Add the walnuts and sea salt and mix well to coat the walnuts in the caramel. Turn out onto a baking tray lined with parchment paper. Leave to completely cool at room temperature before smashing into bite sized pieces. 
4. The jam should now be starting to breakdown and come together. Keep cooking until the jam reaches 105°C or place a spoonful on a chilled saucer and run your finger through it. It should create a rippled skin effect when its at the correct set or consistency.
5. Once the jam is ready it can be poured or spooned into sterilised jars. Fasten the lids whilst the jam is still piping hot to help create a seal.
6. The fig jam can be stored at room temperature preferably in a dark cupboard or store fro upto 12 months. Once opened it must be stored in the fridge and eaten within 3 months.

Note:

You can add walnuts as they are without the caramel but i would recommend roasting them first.