TURKISH SESAME FIG JAM
My friend Keller blessed me with a huge bag of his fabulous backyard figs. So I have bee on a fig jammathon. Inspired by a Turkish friends tales of her grandmothers fig jam I devised this recipe.
Serve it on a cheese plate with feta or for something really decadent use it in a grilled cheese sandwich with manchego cheese. If you are making thumbprint cookies use a dab of this and you will have a hybrid Turkish Fig Newton.
- 2.5 lbs fresh figs
- 2 cups sugar
- Juice of 1 lemon
- Zest of 1 lemon
- 1/3-cup sesame seeds toasted
- Wash and stem the figs removing their woody ends. Depending on the size of your figs cut them accordingly to give you small bite sized pieces.
- Layer cut figs and sugar in a preserving pan with lemon juice. Cover and let sit overnight or until sugar is dissolved.
- Place over Medium high heat and bring to a boil. Reduce heat and simmer 45- 60 minutes, until fruit is translucent. Add lemon zest and sesame seeds and cook for 5 more minutes.
- Ladle jam into hot sterilized jars. Seal and process in a hot water bath for 10 minutes.
- 4 8-ounce jars
- Backyard figs often have a sticky sap to which dirt adheres so they may need to be rinsed twice.
- I have had variations in the cooking time depending on the variety and ripeness of the figs. Don’t be alarmed if you have to cook them longer, just keep a close eye on them.
- Toast the sesame seeds in a sauté pan on the stove. DO NOT take your eyes of them as they burn quickly.