Lebanese•budget
Fig Jam
This jam is made using dried figs, walnuts, and anise for a traditional Lebanese preserve.
- Prep time
- 10 min
- Cook time
- 25 min
- Yield
- 5 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1½ cups granulated sugar (or cane sugar)
- ¾ cup water
- 1 lemon
- 4 cups coarsely chopped dried figs
- 2 cups toasted walnuts (chopped)
- 3 tablespoons aniseed
Instructions
- 1
In a small saucepan, combine the sugar, water, and lemon juice. Bring to a boil over high heat, reduce heat to medium, and cook until slightly syrupy, 5 minutes.
- 2
Add the chopped figs, reduce the heat to medium low, and continue cooking until the mixture is thick and the figs are softening, about 10 minutes. Reduce the heat to low and use a potato masher to soften the figs as it continues to cook for another 10 minutes.
- 3
Remove the figs from the heat and stir in the chopped nuts and aniseed.
- 4
Spoon the jam into clean jars and store at room temperature or in the refrigerator.