Fig-Walnut Conserve

Try this conserve warm on bread to release its great aroma.

Makes: 6 pintsHands-on: 45 minutesTotal: 1 hour 10 minutesDifficulty: Medium


Makes: 6 pints

Ingredients

  • 5 lbs. chopped figs
  • 6 cups white sugar
  • ⅛ tsp. cinnamon
  • ⅛ tsp. allspice
  • ⅛ tsp. cardamom
  • ⅛ tsp. ginger
  • ¾ cup apple juice
  • ¼ cup lemon juice
  • 1 cup chopped walnuts

Directions

  • Cover figs with boiling water; let stand 10 minutes. Drain, stem, and chop.
  • In a large saucepan, combine figs, sugar, spices, and apple juice. Bring slowly to a boil over medium-high; stir until sugar dissolves. Cook about 15 minutes, until thick. Stir frequently to prevent sticking.
  • Add lemon juice; cook 1 minute longer. Remove from heat; stir in chopped walnuts.
  • Ladle hot into sterilized jars, leaving ¼" headspace. Cap and seal. Process 15 minutes in water-bath canner.