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Fig Jam

Lebanese.Chef's picture
Ingredients
  Figs 2 Pound
  Sugar 1 1⁄2 Pound
  Boiling water 1 1⁄2 Cup (24 tbs)
  Lemon juice 1 Tablespoon
  Walnut pieces 3⁄4 Cup (12 tbs)
  Roasted sesame seeds 1 Tablespoon
  Ground aniseed 2 Teaspoon
  Gum arabic powder 1⁄4 Teaspoon
Directions

Wash the figs, then chop them up and place in a large mixing bowl.
Add the sugar, mix well and allow to stand for 3 hours or more.
Place the fig and sugar mixture in a large saucepan and simmer until juice appears for approx 5 minutes.
Turn heat to high and boil for 3 minutes.
Add boiling water and lemon juice and boil steadily until the figs become very soft and tender and the water is absorbed for approx 35 minutes.
Add walnut pieces, sesame seeds, aniseed and cook and stir for a further 5 minutes.
Remove from the heat and mix in the gum arabic powder.
Cool slightly and pour into jars.
Seal with airtight lids.
Variation - Dried figs can be used instead of fresh figs, but they must be soaked overnight in enough water to just cover them,do not drain.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Asian
Course: 
Side Dish
Method: 
Boiled
Cook Time: 
50 Minutes

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2 Comments

Kathy.McClintock.Diewald's picture
I love this fig conserve/jam....I make it with my figs right off the tree. There is no need to add water when using fresh figs, or fruit pectin. I boil it gently until it has the right consistency, then can it in sterile jars, straight from the heat cycle in my dishwasher. Refer to boiling water bath canning...it must be put in a boiling water bath after bottling, for ten minutes. If you use fruit pectin, it will be thicker without the additional cooking time of basically simmering and stirring until the thick texture is achieved. I do not use Gum Arabic/Mastic.
Kathy.McClintock.Diewald's picture
The above recipe is similar to the one I used the first time I made this recipe. I see now that it says it is made with fresh figs, unlike the one I first used that was made with the dried figs found on stings in little circles wrapped in cellophane. The only difference in mine is that I did not use the typical Middle Eastern Gum Arabic/Mastic, as I am not too familiar with its use. I recommend either cooking until the thickness is achieved or use more lemon juice and fruit pectin, like SureJell, available anywhere canning supplies are available....like Smart and Final.