Dried Fig Jam with Nuts
Tired of ordinary jam? Make one with dried fruit and nuts! Dried fig jam is both delicious and nourishing. Dried fruit, walnuts and pine nuts, sesame seeds — all of these are packed with minerals like potassium, magnesium, calcium, and zinc. Enjoyed regularly (in moderation, of course, since the jam also has sugar), they're good for the heart. Serve this jam with fresh bread, toast, crackers, or croutons, or simply alongside a cup of tea. It pairs beautifully with cheese.
Lady A.
Recipe author
Dried Fig Jam with Nuts
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 6 %
3 g
Fats 14 %
7 g
Carbohydrates 80 %
40 g
234 kcal
GI:
45
/
0
/
55
- Pour the water into a large pot and add the lemon juice and sugar. This is also when you'd add Chios mastic, first ground together with a little sugar. It's a hard-to-find ingredient (though you can order it online) used here as a spice — and honestly, the jam won't suffer if you leave this exotic touch out. If you have it, stir in the ground mastic and carry on. Set the pot over high heat and bring everything to a boil, stirring now and then with a wooden spoon. Reduce the heat to its lowest setting and cook everything together for 8–10 minutes; no need to cover the pot. Rinse the dried figs if needed, wipe them with paper towels, and cut them into quarters. Drop them into the boiling sugar syrup along with the star anise. Simmer everything together over low heat for half an hour, uncovered. Set a dry skillet (no oil) over medium heat. Once it's hot, add the sesame seeds and toast them for 2–3 minutes, stirring constantly with a wooden spatula, until lightly golden and fragrant. Transfer the sesame seeds to a cool plate and let them cool completely. Do the same with the walnuts: chop them coarsely, then toast them in the same skillet over medium heat for 2–3 minutes, stirring, before transferring them to a plate to cool. Once the figs have simmered for half an hour, it's time to add the toasted sesame seeds and walnuts, along with the raw pine nuts. Stir everything well and keep it on the heat for one more minute. Spoon the jam into small sterilized jars, seal them tightly, and leave them at room temperature until completely cool, then move the jars to the refrigerator. All done!
Caloric content of the products possible in the composition of the dish
- Walnuts - 650 kcal/100g
- Black Walnut English Walnut - 628 kcal/100g
- Black Persian Walnut - 651 kcal/100g
- Walnut oil - 925 kcal/100g
- Anise - 337 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Beech nuts - 568 kcal/100g
- Pinya - 635 kcal/100g
- Cedar nuts - 620 kcal/100g
- Dried whole sesame seeds - 563 kcal/100g
- Shelled sesame seed - 582 kcal/100g
- Water - 0 kcal/100g
- Lemon juice - 16 kcal/100g
- Mastic - 393 kcal/100g
- Dried figs - 257 kcal/100g
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