Homemade Dried Fig Jam
This homemade dried fig jam captures rich, concentrated sweetness enhanced by a touch of lemon and nutty roasted sesame seeds. Spread over warm toasted bread, it makes for a deeply comforting and nostalgic breakfast treat.
Ingredients for 1 jar
Instructions
-
1
Place the dried figs in a bowl, wash them thoroughly, then cover with clean water and let sit covered for 10 minutes to soften.
-
2
Drain the softened figs in a colander and chop them into small pieces.
-
3
Transfer the chopped figs to a pot, add 1/2 cup of sugar, the juice of half a lemon, and 200 ml of water, then stir well.
-
4
Pour the mixture into an airtight container, seal with the lid, and refrigerate overnight to macerate.
-
5
The next day, transfer the macerated figs into a saucepan on the stovetop and cook over low heat for 10 minutes.
-
6
Add 300 ml of water (200 ml then 100 ml), bring to a boil, then reduce heat and simmer for 20 minutes, stirring occasionally.
-
7
Add the remaining 100 ml of water and continue to cook over low heat for 10 more minutes until the figs are completely tender.
-
8
Sprinkle in a pinch of salt to taste, stir well, remove the pot from the heat, and set aside to cool.
-
9
Blend the cooled mixture using an immersion hand blender until desired smoothness is reached, or leave it chunky as preferred.
-
10
Ladle the jam into a clean glass jar, stir in 2 tablespoons of roasted sesame seeds, and serve with toasted bread and sliced almonds if desired.
