Recipe of walnut and cognac fig jam

Ingredients

• 1 kg of ripe figs
• 550g of white granulated sugar
• Juice of one lemon
• 150g of crushed walnut kernels
• 10 cl of cognac

EQUIPMENT

• A clean dish towel
• A paring knife
• A jam-making pan
• A skimmer
• A spatula
• A cooking thermometer
• A plate left in the fridge
• 4 jars of 250g (or smaller jars)

Instructions

1) Clean the figs by gently rinsing them under cold water. Dry them using paper towels or a clean dish towel.

2) Remove the stems with a paring knife and cut the figs into quarters. Set aside.

3) Prepare a sugar bath to reach the “great thread” stage. As a reminder, add 25 cl of water per kg of sugar, then melt everything before bringing it to the boil to reach the desired temperature, 110 degrees in this recipe. Check the temperature with the cooking thermometer.

4) Add the fig quarters to the sugar bath, along with the lemon juice and the crushed walnut kernels, being careful of splashes!

5) Continue cooking over low heat, skim, and come down to the “small thread” temperature, 103 degrees. The bubbles are large and the syrup thickens: this is the ideal temperature for the jam to set. Add the cognac at the end of cooking.

6) As soon as the figs turn translucent and have become slightly candied, do the cold plate test. Drop a little jam onto a plate chilled beforehand for 5 minutes in the refrigerator. If the jam sets, it is ready! If it runs, carry on cooking a little longer.

7) Jar the jam immediately.

8) Enjoy the fig, walnut and cognac jam at teatime with a pear tarte tatin, or with foie gras, duck breast, cheese…

Tempted by this recipe? Find the same indulgence in our Solliès Fig Jam or our more floral Fig, Lime & Thyme Jam.

If you would rather not cook, you will find the same pairing in our fig jams.

This recipe sits alongside our other artisanal jams, cooked in the copper pan.