Preserves and pickles
ChefOla Faour
Dried Fig Jam
Traditional dried fig jam — homemade is always best. Nuts and toasted sesame make the jam exceptional. The method is simple.
Dried fig jam... We recommend making it, because preserves are best when homemade.
Ingredients
Start here, then move straight into the method.
- Each 1 kg of dried figs
- 600 g sugar (about 3 cups)
- ½ liter water (about 2½ cups) — add more if needed
- 100 g toasted sesame seeds
- 1 tbsp whole anise seeds
- 100 g walnuts
- 100 g blanched almonds
- A pinch of ground mastic mixed with a pinch of sugar
- 1 tsp lemon juice
- For more delicious jams see: Homemade apricot jam
Method
Follow the cooking sequence without leaving the page.
- Put the water, sugar, and lemon juice in a pot over the heat.
- Three minutes after boiling, add the figs cut into quarters or halves and stir well.
- When they boil again, reduce the heat to the lowest setting and leave them for 40 minutes, stirring now and then.Timers: 40 min
- While stirring occasionally, make sure they do not dry out; add small amounts of hot water as needed.
- After 40 minutes, add sesame, nuts, and anise, stir, and leave for another 15 minutes over low heat.Timers: 40 min, 15 min
- Finally, add the mastic, stir, and turn off the heat.
- Pour the dried fig jam into shallow dishes until completely cool.
- Once fully cooled, transfer the dried fig jam into clean, dry, airtight glass jars for long-term storage.
- Nancy Moussa
- For more delicious jams, here is the link: Homemade apricot jam recipe.
Recipe tags
Preserves and picklesLevantVegetarianVeganDairy freeGluten freeEgg free
Notes and serving ideas
- Homemade apricot jam
