Fresh Fig Jam
This is a Lebanese recipe for making fresh fig jam. The recipe uses Mastic which is an ingredient extracted from the Mastic tree which is in the Pistachio tree family. You may find it at greek and middle eastern stores. It gives the jam a really nice and unique flavor. As a substitute you may use Anise seeds instead.
- 6 pounds of fresh figs
- 2 cups of sugar
- 3 Tsp Sesame
- juice of half a lemon
- 2 packs of mastic (or 2 tsp of ground Anise)
- Peel the stems and the thick part of the skin of the figs.
- Cut the figs in quarters
- place the figs in a pot and add the sugar.
- Do not add any water. The figs retain enough water.
- Place the pot on a medium heat and mix the figs and sugar well.
- Leave on heat for 15-20 mins. Slow down the heat if it's starts boiling rapidly.
- Add the Lemon juice.
- If using Mastic, crush it until it's powdery then apply it. If using Ground Anise go ahead and add it to the mixture.
- Mix well, and leave on low heat until mixture is thick.
- Place in jars.