Inspired by the Lebanese, “M’rabbah al teen” dried fig jam, Aegean ingredients and leanings this is what I think my Nana would have called a “sweetmeat”; something so delectably fine it deserved to be eaten just by itself (Although I have eaten it with creamy thick sheep’s “Suzme” yoghurt and salty crystalline “Tulum” goat cheese).
It melds the tahini-like taste of sesame seeds, the crunch of nuts, the stickiness of the figs, the indescribable taste of mastic (sakız) and the zing of the aniseed, into a stellar confection.
Also, as my Nana always said; “make jam in small quantities or it will not taste as it should”. She was right. And so here is a recipe for 2-4 jars of this very special jam:
Ingredients
- 500g green figs, washed with the stem “nub” removed, cut into eight
- 200g hard pears not peeled but cored and cubed
- 200g of chopped walnuts, pine nuts and sesame seeds ( vary the mix according to what you find and what your budget stretches to! But make sure the sesame seeds do not exceed 40g)
- 350g sugar
- 175ml water (the nuts soak up liquid)
- Juice of 1 lemon and 2-3 wide strips of peel
- 3-5g mastic “tears” blitzed or pestle and mortared with 25g sugar until powdered
- 1.5 level tsp powdered aniseed or aniseed seeds
- 2 tbsp Rakı to finish (optional)
Equipment, sterilising and setting
Check out the Jam Rules!
2 -3 x 400g jars or 4-5 x 200g jars with lids, immersed in boiling water with a pinch of bicarbonate and then placed in the oven on a tray at 100C. Pay attention to the sterilising!
A heavy based pan. A very good, deep frying pan is ideal as this increases the surface area for water to evaporate- much like a traditional wide jam pan.
Saucers in the freezer for setting although this preserve is not all about the set.
Figs are high in pectin and of course natural sugar but are low in acidity. I water bath this jam.
How To
Fruit: Wash the fruit, chop, place in pan, cover with sugar and lemon juice with the rind strips, the water and macerate until the sugar dissolves – preferably overnight.
Nuts: In a frying pan or in the oven (160C) toast the walnuts and pine nuts until aromatic and then add the sesame seed ( which burns more easily.) Toast until the sesame seed darkens and tastes “nutty”.
Make Jam: On a low flame warm the fruit/sugar mix until small bubbles appear. Turn the heat to max or near max until a rolling boil and keep it boiling vigorously for 10-15 minutes until setting point.
Watch the size of the bubbles; as the jam develops the water evaporates and the bubbles become smaller. The surface of the jam will appear “glassy” when it is done. The additional water here ensures a soft set and enough syrup to coat all the nuts.
Finish with nuts and aromatics: When the jam is done switch off the heat. Add the nuts, the mastic powdered sugar and the aniseed. Stir to incorporate well.
If using add 2 tablespoons of rakı and stir through.
Ladle the jam into the sterilised hot jars. Screw the lids on. Invert. Water bath for 20 minutes.