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Marmellata di Fichi e Noci (Fig and Walnut Marmalade) A Family Recipe

Happy Friday everyone!


For guests that joined us on our October 2019 Culinary Adventures in Cortona, Italy, my family and I decided to make a traditional family marmalade recipe of figs and walnuts as a special treat.


The figs were picked from a friends amazing orchard and farm in Cortona. The marmalade was such a huge hit that we decided to make a special family marmalade recipe for our next Culinary Adventure trip and since everything is seasonal in Italy, in June 2022 we will be making a strawberry marmalade with an original touch. It will be so tasty that it will feel like you are eating the ripe fruit directly from the plant.


Fig and Walnut marmalade is suitable for embellishing and enriching numerous different dishes such as pairing perfectly with various cheeses, as a filling for pies, as a topping over flatbread or even ice cream! We grilled homemade tuscan bread, added pecorino (goat cheese) and topped it off with the marmalade. It was simply, fantastic!


For this recipe you will need glass jars and lids to preserve the jam, which must be previously sterilized in boiling water, together with the lids for at least 30 minutes and then completely dried.


Yields: 4 cups

Prep Time: 20 minutes

Cooking Time: 60 minutes


Ingredients:

  • 1 cup water

  • 2.2 lbs (1 kg) fresh figs, washed, pealed and cut into small cubes

  • 1 1/2 cups (300 gr) sugar (can sub with 1 cup of maple syrup)

  • Juice of 1 large lemon

  • 1 1/2 cups (300 grams) walnuts, chopped

Directions:

  1. In a large non-stick pot (or dutch oven), add water, figs, sugar, and lemon juice. Turn on heat and bring to a boil while continually stirring the ingredients with a wooden spatula. Lower the heat and simmer about 50 to 60 minutes, stirring occasionally, until it reaches a marmalade/jam consistency.

  2. Add the chopped walnuts and mix gently. You can add ingredients of your choice at this point: orange zest, other types of nuts, etc.

  3. Key point: you must fill the glass jars while the marmalade is hot - from pot to jar. Using a ladle, pour the hot fig jam into the jars sealing the lids tightly. Once you are done with all the jars, turn the jars upside down and store in a cool, dark place. When cool (approximately 1 to 2 days), turn the bottles right side up and enjoy! It will last for 6 t0 8 months if stored in glass jars with lids tightly closed. Once opened, store in the refrigerator.


















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