Title: Middle Eastern Fig Jam
Categories: Canning Jam
Yield: 2 Servings

AMERICAN MEASUREMENTS
2	lb	Dried figs
1 1/2	lb	Sugar
2 1/2	c	Water
1/2		Lemon; juice of
1	ts	Anise seed; crushed
3	tb	Pine nuts
1/4	lb	Walnuts; chopped
6	oz	Certo

Chop figs. Boil sugar and water with the lemon juice for a few minutes. Add figs and simmer until they are soft and syrup coats the back of a spoon. Stir constantly to avoid burning. Add ground anise seed, pine nuts and walnuts and simmer gently for a few minutes longer. Remove from heat and stir in Certo. Pour into sterilized glass jars and seal.

Source: Bon Appetit, February 1977; typos by Dorothy Flatman 1996 From: Dorothy Flatman Date: 20 Jul 97 National Cooking Echo Ä

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