Fig Conserve: A Chunky Fig Jam Recipe with Nuts (2024)

This is a thicker and heartier treat than your traditional fig jam recipe. This sweet and savory Meyer Lemon and Dried Fig Conserve, enhanced with wine, honey, and walnuts, is a lovely savory and sweet appetizer pairing, ideal for your meat & cheese tray or as a topping to goat cheese or brie.

I guess I’m a little predictable. When the weather starts to cool, I am ready to bring out my canning gear and spend time putting up preserves, stocks, and soups for our enjoyment as well as for gifting. You don’t need fresh figs to make fig jam and the jam can be made all year round. I mean come on, who doesn’t like a fig and walnut jam anytime? This Dried Fig Jam is always a big hit on our charcuterie board, over brie, over goat cheese or just on its own!

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What is the difference between fig jam and fig conserve?

I’ve been asked the question about the differences between a fig jam recipe and a fig conserve. A fig conserve is just a fig jam recipe with a thicker, chunkier texture often including dried fruit and nuts.This fig and walnut is rich, thick, chunky and very tasty.

For this delectable fig conserve recipe, I used a bag of dried figs, a luscious and sunny Meyer lemon, and a few pears. As to whether or not there is a difference between fig jam made from fresh figs and dried figs, I think the difference is so subtle that you can’t tell them apart. Both divine…..!

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With figs being a low acid fruit, I am not comfortable totally ‘winging’ a recipe. As such, I used the Fig Preserves recipe in the Ball Complete Book of Home Preserving as a reference, making adjustments but assuring that I kept the Ph low with lemon, lemon juice, white wine, and vinegar.

This was also the first time I have canned with Weck jars and very much enjoyed the process. They are more expensive, but there is no guessing about whether or not you have the lids screwed on too tight or too loose. Plus, they are really pretty and I am a sucker for pretty storage things.

I used my jar lifter for my Ball/Kerr jars but just ordered The Weck Jar Lifter…I was worried that my Ball/Kerr jar lifter was going to pop the metal brackets off of the Weck jars.

These are the tools that I regularly use for all my canning recipes:

• Jam Pan (this one comes with a funnel!)
• Canning Utensil Set
• Stainless Steel Funnel with Strainer
• Weck Jars or Ball/Kerr jars
• If using Weck jars, you might want a Weck Jar Lifter

That Ball Complete Book of Home Preserving is my bible. Even if I think I could make the recipe in my sleep, I double-check myself against the Ball Book…that whole botulism thing. If you are new to canning, it should be your very first purchase.My cookbook library inventory recently expanded with the addition of The All New Ball Book Of Canning And Preserving: Over 350 of the Best Canned, Jammed, Pickled, and PreservedRecipes!

So…this dried fig conserve…a turbocharged fig jam recipe with lots of goodies packed inside!

I found myself eating it by the spoonful….please don’t judge.

Let me see if I can put the taste into words (hold on a second, I and need to get a jar and a spoon to be as accurate as possible)

OK…I’m back. Wow! If you love a good fig jam recipe, you’re gonna love this. So…in each bite there’s clearly the fig and yummy morsels of nuts and honey, but it’s also accompanied by the sublime flavor of the Meyer lemon rind which gives it just a little tang. Don’t try to substitute a regular lemon…you really do need a Meyer Lemon. Not only is the rind of the Meyer edible on its own, but its flavor just can’t be replicated with a regular lemon.

(Wait a minute, I need another bite) And then there’s the earthy crunch of the walnuts! The Balsamic vinegar is barely there, just enough to offset the sweetness from the honey and sugar.

There’s no overt taste of rosemary, it’s very subtle, in the back.

Weck Jars, Tulip 1/5 Liter

So, you’ve made your Dried Fig Conserve and after you’ve given one to your mom (because she birthed you after all…it’s the least you can do) and you ate one full jar (because you lack self-restraint), what is the best way to enjoy this deliciousness?

• When I made it, I had a lovely meat and cheese board in mind. We have enjoyed it over Manchego and Goat cheeses and I will surely be using it for that purpose again in the near future…like next week.
• But what about in a grilled cheese sandwich with a smear of dried fig conserve? Maybe with some gooey Brie and a slice or two of prosciutto?
• This fig and walnut jam will also make a lovely topping over your morning yogurt or oatmeal.
• And of course, it will only do good things to your biscuit or toast.
• Serve a dollop alongside your pork roast
• If you make rugelach, it will bea great filling.

Now, before you start making these, I want to tell you one of my favorite useful lifehacks. Before measuring the honey, coat your measuring spoon with oil which will make the honey slide right out without leaving any residue on the spoon!

Bookmark this page or pin the following image to refer back to this Chunky Fig Jam Recipe in the future. And, while you’re at it, check out this honeyed fruit and nuts recipe for a similar, but different recipe.

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Hugs,