Ingredients
3 ripe figs
1 handful small yellow tomatoes
1 handful kumquats
1 cup dark muscovado shugar
1 pinch freshly ground black pepper
2/3 cup water
1 handful walnuts
Method
Sources
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Unlined copper for rapid evaporation — perfect jams and preserves
Large water bath canner with rack for safe home preserving
Measures sugar concentration for jams, syrups, fermentation
Mason jars for fermentation, pickling, preserving, canning
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Unlined copper for rapid evaporation — perfect jams and preserves
Large water bath canner with rack for safe home preserving
Measures sugar concentration for jams, syrups, fermentation
Mason jars for fermentation, pickling, preserving, canning
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Halve the kumquats lengthwise and quarter the figs and tomatoes. Put in a deep 20" pot with the sugar, salt pepper, marsala and water. Bring to boil, reduce the heat to medium and cook until most of the liquid has evaporated, stirring occasionally, taking care not to mash up the fruit too much Just before you remove from the heat, add the broken walnut kernels and stir to coat Put in a sterilized jar straight away and close shut. Let it cool before transferring to the fridge It matures and the flavour deepens with time, if you have the patience to wait!. It will keep for up to a month