Lebanese Dried Fig Jam. Once you try it, you will never be satisfied with the commercial fig jam
Lebanese Dried Fig Jam (Video)
I have been craving this fig jam lately! Growing up, this was always on our breakfast table! I remember my mom making it annually. She kept jars of it in the fridge and we would eat it year-round! My mom has been, and still, a passionate cook. Whenever I go to Lebanon, we spend hours together discussing recipes, ingredients and making 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!
The jam is made of sun dried figs, that are available year round, sesame seeds, walnuts, pine nuts, anise seeds, mastic gum and sugar syrup. When combined with water, sugar, lemon juice, mastic gum, the dried fruit breaks down into a wonderfully aromatic, jammy consistency, really this is much better than the store-bought variety. Once you try it, you will never be satisfied with the commercial fig jam!
What you’ll need to make the Lebanese Dried Fig Jam
- Dried figs
- Anise Seeds
- Granulated Sugar
- Lemon Juice
- Sesam Seeds
- Walnuts
- Pine Nuts
- Mastic Gum
- Water
- Jars
Besides from being so tasty, this jam is good for you. Dried figs are an excellent source of minerals like, calcium, magnesium, potassium, copper and zinc and walnuts and pine nuts reduce the risk of heart attack! Serve it with pita bread, toast, scones, crostini with a sprinkle of bleu cheese and crackers or even on a charcuterie platter with cheese and meat board for your next party or event. You can even use at as a filling for tarts and cakes!
Making this lovely Lebanese Dried Fig Jam at home is easy enough for a regular indulgence, and guess what you can make this jam any time of the year, not just during the short fig season. Refrigerate and it keeps well for 2 months, for longer storage, place the extra jars in the freezer!
Watch the video tutorial above to learn how to make this lovely Lebanese Dried Fig Jam!
Ingredients:
- 1 kg. / 2lb. 4 oz. dried figs, stemmed and each cut into quarters
- 750 g. / 26.5 oz. / 3 cups sugar
- 5 cups water/ 1250 ml
- 1 teaspoon citric acid/ 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 of mastic gum, crushed with a pinch of sugar
Directions:
- Pour the water, sugar, citric acid/ lemon juice and mastic gum in a large saucepan. Stir the mixture with a wooden spoon, place over high heat and bring to a boil. Reduce heat to low and simmer, uncovered, for 8 minutes. Drop the dried figs and the anise seeds in the sugar syrup and let it simmer (uncovered) for 40 minutes.
- 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.
- To toast the walnuts: Heat a dry pot over medium heat. Add the chopped walnuts and cook stirring constantly about 2-3 minutes or until slightly changes color, toasting walnuts will bring out their earthy flavor. Set aside to cool down.
- When 40 minutes have passed on simmering the dried figs in syrup, add the toasted sesame seeds, walnuts and the raw pine nuts. Stir well to fully combine the ingredients. Simmer for 1 more minute and set aside to cool down. Transfer to sterilized canning jars and seal tightly. Refrigerate.
Note: To sterilize the jar, hold the jar upside down over a simmering pot or boiling water.
If you make this recipe, share your pictures on Facebook! I would love to see your creations!Hashtag them #Hadia's Lebanese Cuisine
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Instructions
No Steps Found !
- Course : BREAKFAST, DESSERTS
- Recipe Type : BreakFast, BREAKFAST, Gluten-free, LEBANESE RECIPES
- Ingredient : Figs, Sesame Seeds
20 Responses to Lebanese Dried Fig Jam. Once you try it, you will never be satisfied with the commercial fig jam
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About Chef
Hadia Zebib
I am Hadia, the face behind Hadia’s Lebanese Cuisine. I grew up in Beirut Lebanon and I currently reside in Kinshasa, Congo with my husband and my three adorable sons, ...
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Can I waterbath and seal this jam to store this at room temperature?
Tui, honestly, I have never tried the waterbath method in making the dried fig jam!
Did you try the water bath? I’m making a batch to send to my daughter and would like to do the water bath to ensure sealing and that it would be ok while it is being shipped to her without refrigeration
What is the lebanese name for this amazing jam?
Hi Cony! This is called ma3ood al teen!
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!!
Hi Yolla, I have seen my mother in law drying her figs as following: Cut each fig in half, lay on a wirerack covered with a clean kitchen towel, place the figs cut-side up, expose to sunlight during day time and cover with a kitchen towel at night. Repeat the process for 3-4 days until you see the figs are dried out. Welcome!
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 Tobias, 2 grams of mastic gum would be enough. Mastic is used here as a flavoring agent, I highly recommend it in this jam. Let me know how you like it if make it. Welcome.
Thank-you!! I will give it a got
That is awesome Tobias, so happy you liked, thank you so much for the feedback. Xo xo.
The fig jam is the best thing I’ve ever tasted. Thank you.
Jeannine Burkhart
That’s great to hear Jeannine, so happy to know you liked.
Hi Tobias & Hadia. Im also in Australia, Tobias where did you buy the mastic gum please. 😃
Karen, you will find mastic in the Greek Delis
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?