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Fig And Walnut Preserves

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Ingredients
  Dried figs 1 Pound
  Water 2 Cup (32 tbs)
  Sugar 1 1⁄4 Cup (20 tbs)
  Lemon juice 1 Tablespoon
  Anise seeds 1 Tablespoon
  Gum arabic 1⁄2 Teaspoon (Pounded Mastica)
  Coarsely chopped walnuts 3⁄4 Cup (12 tbs)
  Sesame seeds 1⁄2 Cup (8 tbs)
  Cinnamon 1⁄4 Teaspoon
  Cloves 1⁄4 Teaspoon
Directions

Cut the figs coarsely with a pair of kitchen scissors.
Place in a saucepan with the water.
Bring to boil over high heat.
Reduce heat and simmer for ten minutes.
Stir in the sugar, lemon juice, anise seeds, and mastica.
Return to boil and over low heat simmer, stirring continuously, for about fifteen minutes, until bubbly, taking care that the figs do not burn and stick to the bottom of the pan.
Marmalade mixture will be lumpy.
Add the walnuts, sesame seeds, cinnamon and cloves.
Stir.
Simmer one more minutes.
Remove from heat.
Cool.
Pour into small jars, cover and store in a cool place.

Recipe Summary

Cuisine: 
Asian
Method: 
Boiled

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