Nonna and Nonno have an enormous garden, full of fruit trees and vegetable plots, all lovingly tended to every day. I grew up surrounded by overgrown zucchinis and their flowers which mum and Nonna would stuff and fry, the sweetest mulberries that I ate by the (very literal) bucketload that I’d pluck from the lower braches of the tree myself, and my favourite, figs.
Sweet, sticky, brightly coloured and impossibly delicious, figs are one of the most vivid tastes of my childhood. I’ve tried the odd few from a supermarket or fresh food market, but they’re just not the same as Nonno’s. Now, every year when the figs come in, Nonno gets on the phone to let me know, and off I go to collect. I was pretty stoked last weekend to get the call up and find a kilo of figs waiting for me instead of the usual handful!
With my fructose intolerance, I can’t stomach as many as I used to, but there was no way I was letting them go to waste, so I decided to eat a few, keep a few for the next few days, and turn the rest into jam! If you’re lucky enough to be able to get your hands on a kilo of fresh, sticky figs, this is a pretty easy way to keep them around for a little longer…
– 1kg fresh figs (stems removed, roughly chopped)
– ½ cup caster sugar
– 1 tbsp vanilla extract
– juice of 1 medium lemon
– ½ cup toasted, crushed walnuts
1. Combine the figs, sugar, vanilla and lemon juice with ⅔ cup of water in a large pot. Set it over high heat and bring to the boil.
2. Once boiling, lower the heat and simmer for around 45 minutes, until it thickens up to a more jammy consistency.
3. Stir in the walnuts ans pour the jam into clean jars and cool to room temperature before screwing the lids on and refrigerating (will keep for 3-4 weeks). Easy!
This jam works really well on fruit toast, as a cake filling, and especially well on my date and sesame scones (smothered in jam above), which, if you have a spare $9.99 laying about, you can find in my cookbook 🙂