Homemade Fig jam

The jam needs to be cooked for a long time on low heat. It may take between 30-60 minutes, depending on the heat and the amount of liquid that needs to be ready.

You can keep the Fig jam for 2 or even 3 months in the jars. Unlike other jams such as strawberry or raspberry, fig jam has a unique taste that goes perfect with either sweet or savory dishes like scones, muffins, breads, or cheeses.

Figs are a wonderful source of fiber and vitamins, as well as minerals like calcium, magnesium, and potassium1

1 kg.  Figs, stemmed and each cut into quarters

3 cups sugar

2 tablespoons freshly squeezed lemon juice

200 g. walnuts, roughly chopped

1 teacup white sesame seeds

1 espresso cup anise seeds

1- In a large, heavy-bottomed saucepan, combine the figs, lemon juice, lemon zest and sprinkle with sugar and anise seeds.

2- Bring to a simmer over medium-low heat, stirring constantly. Cover and simmer over low heat for 1 hour, stirring occasionally.

Meanwhile toast the sesame seeds: Place a dry (and free from any oil) pot over medium heat. Add the sesame seeds and stir regularly using a wooden spoon until the sesame seeds take on color, about 2-3 minutes. Remove from the heat and set aside to cool down completely.

3- Remove the cover, and continue simmering, stirring frequently, until the mixture thickens. When the mixture gets quite thick, begin to stir constantly to keep from scorching.

4- While figs are cooking, prepare the jars and lids. Put the glass jars in a boiling water canner about half-filled with water. Bring to a boil, reduce heat, and keep jars in the water.

5- Remove from heat, sprinkle with lemon, toasted sesame seeds and walnuts.

6- Fill the sterilized jars with the hot fig jam mixture. Seal with the lids and leave to cool completely. They will keep for six months unopened.

7- Let cool in the room’s temperature and store in a cool, dry, dark place.