Sun Dried Fig Jam (Lebanese Style)2021-11-07
When I was a young girl living in Lebanon, I would see our neighbours, at the end of summer, drying whole fresh figs in the sun on big straw mats, covered with muslin.
Dehydrated figs are easy to store and they make wonderful snacks and delicious jams.
One can make jam from fresh figs but the taste is different and not as good in my opinion. The dry fig jam is cooked with other ingredients that give it a specific taste. One of these 3 ingredients is a must: it’s either anise seeds, or mastic, or leaves of « geranium lemon » plant which are very fragrant. I use the latter because I love the scent. In Arabic it is called Aater.
- 1 packet of dry figs (about 300g) to fill up one medium size jar
- Water for soaking
- 150g of caster sugar, or to taste
- 2 tbsp of finely cut leaves of Geranium lemon (Aater) or 1 tbsp of ground aniseed
- 4 tbsp of toasted sesame seeds
- 1 tbsp of fresh lemon juice
- 1/2 tsp of citric acid
The dry figs need to be cut into smaller pieces then soaked in water for few hours. Once the figs are hydrated and soft enough, drain and place them in a pot.
Put the pot on a medium high heat. Add all the other ingredients and mix well to combine. Keep on mixing until the sugar has melted. Lower the heat then taste to see if it’s sweet and aromatic enough. Adjust any ingredient if needed. Keep on cooking and mixing until the figs are cooked and have acquired a nice golden colour.
Put the jam in a sterilised jar. After closing the jar, flip it upside down (invert) and sit it on a rack to cool. Keep in the refrigerator after opening.