(Confiture Noire)
This “black jam” is adapted from SAVEUR consulting editor Mireille Johnston’s The Cuisine of the Sun (Fireside, 1990).

Mixed Fruit Preserves Mixed Fruit Preserves
This "black jam" is adapted from SAVEUR consulting editor Mireille Johnston's <em>The Cuisine of the Sun</em>.
Yield: makes 1 Quart


  • 12 coarsely chopped fresh figs
  • 1 Tbsp. sugar, plus up to 1 cup
  • 1 pear (such as anjou), peeled, cored, and diced
  • 1 small melon (such as honeydew), peeled, seeded, and diced
  • 3 quinces, peeled, cored, and diced
  • 14 cup coarsely chopped walnuts
  • Peel of 1/2 lemon
  • 1 cup sugar


  1. In a heavy-bottomed saucepan, combine figs, sugar, and 1⁄4 cup water. (If using dried black figs, which will produce darker preserves, add another 1⁄4 cup water.) Cover and simmer over medium-low heat until figs are soft, about 15 minutes.
  2. Add pear, melon, quinces, walnuts, lemon peel, and up to 1 cup of sugar, depending on sweetness of fruit. Simmer over medium heat until fruit becomes soft, about 1 1⁄2 hours. Cool slightly, then transfer to a sterilized 1-qt. mason jar. Serve at room temperature as you would jam, or with crackers and cheese for dessert. (Store in refrigerator for up to 1 month.)