Middle Eastern Fig Jam
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- 2 pounds dried figs (Turkish, sun-dried, if possible)
- 1 1/2 pounds granulated sugar
- 25 ounces water
- Juice of 1/2 lemon
- 1 teaspoon ground aniseed
- 3 tablespoons pine nuts
- 1/4 pound walnuts, chopped
- 1/4 teaspoon pulverized mastic*
* Mastic is the resinous gum of Pistacia lentiscus and is sold in Greek and Oriental
- Chop the figs roughly. Boil sugar and water with the lemon juice for a few minutes,
then add the figs and simmer gently until they are soft and impregnated with the
syrup, which should have thickened enough to coat the back of a spoon. Stir constantly
to avoid burning.
- Add the aniseed, pine nuts and walnuts. Simmer gently, stirring for a few minutes
- Remove from the heat and stir the mastic in very thoroughly. (To be properly
pulverized, it must have been pounded with sugar.)
- Pour into clean, hot glass jars and seal as usual.
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