Lebanese Dried Fig Jam (Video)
I’ve been craving this fig jam lately! Growing up, it was always on our breakfast table. I remember my mom making it every year and keeping jars of it in the fridge so we could enjoy it throughout the year.
My mom has always been, and still is, a passionate cook. Whenever I visit Lebanon, we spend hours together talking about recipes and ingredients and making delicious meals. I definitely inherited my love of cooking from her.
Watch the video tutorial to learn how to make this lovely Lebanese Dried Fig Jam!
A Nostalgic Taste of Lebanon
The jam is made with sun-dried figs, which are available year-round, sesame seeds, walnuts, pine nuts, anise seeds, mastic gum, and sugar syrup. When combined with water, sugar, lemon juice, and mastic gum, the dried fruit breaks down into a wonderfully aromatic, jammy consistency. It is truly so much better than the store-bought variety. Once you try it, you’ll never be satisfied with commercial fig jam again!
What You’ll Need to Make Lebanese Dried Fig Jam
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Dried figs
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Anise seeds
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Granulated sugar
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Lemon juice
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Sesame seeds
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Walnuts
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Pine nuts
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Mastic gum
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Water
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Jars
Health Benefits of Dried Figs and Nuts
Besides being so tasty, this jam is good for you, too! Dried figs are an excellent source of minerals like calcium, magnesium, potassium, copper, and zinc. Walnuts and pine nuts may also help reduce the risk of heart disease.
How to Serve and Pair Fig Jam
Serve it with pita bread, toast, scones, crostini sprinkled with bleu cheese, or crackers. It’s also a delicious addition to a charcuterie or cheese and meat board for your next party or event.
You can even use it as a filling for tarts and cakes!
Storage and Freezing Tips
Making this lovely Lebanese Dried Fig Jam at home is easy enough to enjoy regularly. And guess what? You can make this jam any time of year, not just during the short fig season. Refrigerated, it keeps well for up to 2 months. For longer storage, simply place the extra jars in the freezer!
Lebanese Dried Fig Jam
Description
Ingredients
- 1 kg / 2 lb 4 oz dried figs stemmed and each cut into quarters
- 750 g / 26.5 oz / 3 cups sugar
- 5 cups / 1 250 ml water
- 1 teaspoon citric acid or 2 tablespoons freshly squeezed lemon juice
- 200 g / 7 oz walnuts roughly chopped
- ½ cup pine nuts
- 1 teacup / 200 ml white sesame seeds
- 1 espresso cup anise seeds
- 4 pieces mastic gum crushed with a pinch of sugar
Instructions
- Pour the water, sugar, citric acid or lemon juice, and mastic gum into a large saucepan. Stir with a wooden spoon, place over high heat, and bring to a boil. Reduce the heat to low and simmer, uncovered, for 8 minutes. Add the dried figs and anise seeds to the sugar syrup and simmer, uncovered, for 40 minutes.
- Meanwhile, toast the sesame seeds. Place a dry pot, free of any oil, over medium heat. Add the sesame seeds and stir regularly with a wooden spoon until they begin to take on some color, about 2–3 minutes. Remove from the heat and set aside to cool completely.
- To toast the walnuts, heat a dry pot over medium heat. Add the chopped walnuts and cook, stirring constantly, for about 2–3 minutes, or until they begin to change color slightly. Toasting the walnuts will bring out their earthy flavor. Set aside to cool.
- After the dried figs have simmered in the syrup for 40 minutes, add the toasted sesame seeds, walnuts, and raw pine nuts. Stir well to combine all the ingredients. Simmer for 1 more minute, then remove from the heat and set aside to cool.
- Transfer the mixture to sterilized canning jars and seal tightly. Refrigerate.
19 Comments
Can I waterbath and seal this jam to store this at room temperature?
What is the lebanese name for this amazing jam?
Hi, what is the best way to dry the fig? Your recipe seems the closest to what I used to eat in Lebanon but all I have is fresh fig. Thanks in advance!!
Hello – this recipe looks amazing. I am wondering how much mastic gum you would recommend by weight?
I am in Australia, and there are so many different kins available to cook with I’m lost, this is my first time with this ingredient.
Hi I really want to make this but is there a way I can use a natural sweetener like honey instead of sugar and how much should I use? Thanks, Demi
I live in South-Central Kentucky, no access to any Middle Eastern market. Is there a replacement for the mastic gum?
I think you can omit it. You could also search on Amazon.
Can I use powdered mastic gum capsules?
I made something similar approx 30 years ago. I lost the recipe that my parents’ friend gave to me. I remember there was also a bit of a ARAQ in it. I’ve never been able to find that recipe. I’m not sure that it was the same but it was scrumptious. Yours sounds great too. I think it might be my alternative.
Cheers – Katherine
I hope you enjoy it, Katherine. It is a great recipe.