Fig, Anise & Walnut Jam
When I first got to the South of Lebanon this summer, I was just in time for Fig season. Outside of my parents' place, there were a handful of trees ripe for the picking. We ended up with so many that they'd probably go bad before we could eat them, so I decide to make some jam.
I crush the figs in this recipe because I prefer the fruit to be smooth, but it is really up to you. The fragrance of anise pairs really well with fig and the little bit of salt will cut sweetness so it's not overwhelming.
Figs | 900 grams - Fresh, stemmed, peeled
Sugar | 1 & 1/2 Cup
Lemon Juice | 4 Tbsp
Water | 1/2 Cup
Salt | 1/4 Tsp
Anise Seeds | 1/2 Tsp
Walnuts | 1 Cup - Chopped.
- Begin by soaking the chopped walnuts in water
- In a large, nonreactive saucepan or medium pot, mix figs with the sugar. While you mix, crush the figs so they break down and become smooth
- Give the mixture 10 minutes for the sugar to dissolve
- Add water and lemon juice and bring to a boil while continuously stirring (medium high heat)
- After about 20-30 minutes add anise seeds and walnuts
- Continue to stir for 20 minutes or until the consistency is thick so while you are stirring you feel a resistance and when you pour it from the spoon is runs off in slow thick drops
- Spoon into sterilized jars, closed and allow to cool at room temp
- The jam should last up to 3 months once refrigerated
Enjoy with bread, or on top of your favorite muesli or porridge.