12474 Makes 1 Quart, 2 Pints, or Four 8-ounce jars Wed Aug 06 01:08:03 -0700 2008 Fri Feb 06 23:35:05 -0800 2009 Licensed http://www.chow.com/recipes/12474 Sat, 07 Feb 2009 07:35:05 GMT Alain dutournier told me the combination of figs and walnuts brought back memories of his childhood. As he described it to me, his eyes filled with tears. This delectable jam is wonderful with fresh cheese.

]]>

Wash the figs and remove the stem tips if they are hard. Halve the figs.

Rinse the lemons; remove the zest and cut into fine julienne strips. Cut away all the white pith from the lemon and thinly slice the fruit. Remove any seeds and put them into a small cheesecloth bag.

In a large heavy saucepan, combine the sugar with 1¼ cups water. Bring to a boil, stirring until the sugar dissolves. Cook the syrup undisturbed until it reaches a temperature of 220°F. Immediately add the figs, lemon zest, lemon slices, and seed bag. Return to the boil, then reduce the heat to low. Cook slowly until setting point is reached, about 2 hours. The setting point is determined by dipping a spoon into the liquid and letting a few drops fall onto a saucer; if they set quickly, it is done. Remove and discard the bag of seeds. Use a spoon to remove any scum on the surface. Add the walnuts and cook for 5 minutes longer.

Sterilize jars, rings, and lids: Cover with hot water, bring to a boil, and boil 10 minutes. Drain upside down on a kitchen towel. Fill hot, dry jars, leaving a ½-inch headspace. Cool and seal. Keep the jam in the refrigerator after opening.

]]> http://www.chow.com Paula Wolfert 50 Main 2 pounds firm (slightly underripe) fresh green figs

]]> 2 large organic lemons

]]> 1½ pounds sugar

]]> ¾ cup shelled fresh walnuts

]]>