Fig and walnut jam

Ingredients for 1 servings:

• 700 g fig(s), dried
• 850 ml white wine
• 75 g walnuts, chopped
• 1 orange(s), peel

Instructions

Working time approx. 30 minutes; Rest time approx. 12 hours; Total time approx. 12 hours 30 minutes

(goes very well with dark bread / also great to cook in winter)

If necessary, remove the stems from the figs, then finely chop the dried fruit. Soak in the wine overnight. Then heat with the orange zest and simmer until the wine is absorbed or evaporated. Meanwhile, roast the walnuts without fat, then add to the jam. Bring to a boil, pour into sterilized twist-off jars while still hot, close the lids, and let cool upside down. This will make about two 450g jars or several smaller jars. Since this jam isn’t preserved with added sugar (and I simply don’t know if the fruit’s own sugar is sufficient), it’s best consumed soon and should be stored in a cool place. It tastes best on dark bread, such as whole-grain bread with sunflower seeds or something similar. But it also tastes great on heavily spiced Christmas bread or with whole-grain pancakes with a little vanilla quark or yogurt. Because the ingredients are always available, this jam is also ideal as a last-minute gift (e.g. for Christmas or something similar).