I could eat figs by the handful. We had a huge fig tree (by Maryland standards) in our last house and I was always excited when fresh figs popped up. In fact, it was a sad day when we had to say goodbye to the house, mainly because I knew we couldn’t take the tree with us. Figs just don’t thrive in Pennsylvania and we didn’t want to risk killing it.
I was looking forward to Greece, hoping that figs were in season there but unfortunately, the locals told us that their fig season started in August. So while we got to enjoy fig ice cream, we weren’t able to stuff ourselves with fresh figs. Better planning next time.
Today’s recipe comes from my aunt and grandmother. It was a big hit in our house and we all devoured it very quickly. My favorite way to eat the jam (besides bread and butter) was to place a slice of grilled halloumi cheese on a baguette and top with a spoonful of the fig jam. Also, brie cheese is excellent with it.
This Syrian Fig jam is served with whole figs, though if you prefer, you could puree and serve the “normal” way. It won’t look quite as cool but the taste won’t change.
And as we say in Arabic, sahtein!
How to make Syrian fig jam
Place the figs and sugar and anise seeds in a pot.
Cook on low for sugar to melt.
Fig start to fall apart and turn mushy.
Sprinkle with walnuts and serve!
Homemade Syrian Fig Jam with Anise Seeds and Walnuts
1 pound fresh figs
1 c sugar
1/4 tsp anise seeds
1 tsp lemon juice
1 T walnuts, chopped
Rinse figs well with water. Place in a saucepan and sprinkle with sugar and anise seeds. Refrigerate for 24 hours. After 24 hours, place on stove on medium heat. Sugar will start melting – bring to a boil then lower heat. Cook for 2 hours and allow to thicken (check pan often to make sure figs are not burning on the bottom). Remove from heat, sprinkle with lemon and walnuts. Serve whole.