My great grandmother used to prepare this Dried figs and nuts in jam, and I still remember it. I was young and this one was one of the first recipes she taught us to make. Today it’s still one of the family’s favorites. This recipe has been passed down from generation to generation and, even though it's almost intact, there have been some details added to it that have made it even more delightful.

Everyone in my family loves it and they still make it. IT also offers many possibilities, for example, my mother spreads it on toasted bread or fresh out of the oven. My nephews combine them with cheese, especially brie, goat cheese and camembert. My sister in law uses it to fill pastries and cakes. My brother loves adding it to meat.

Since we’re certain you’ll like it, we’ll provide you with the recipe so you can make it yourself. I’m sure you’ll find all kinds of creative combinations. The good thing about this recipe is that, besides the great properties that dried figs have for your health, they are much more long lasting than fresh figs and therefore, available all year round, so you can make this jam whenever you like :)

Ingredients

1 kg of dried figs El Pajarero

5 cups of water (1250 ml)

3 tablespoons of freshly squeezed lemon juice.

200 g walnuts (chopped small)

1 cup pine nuts

Anise seeds (to taste)

Sesame seeds (to taste)

500 g. of sugar (Our recipe calls for a small amount of sugar. If you like it very sweet, add more sugar, but the dried fig variety el pajarero is so sweet, that in our recipe we only add 200 g.)

Preparation

Firstly prepare the syrup by pouring water, sugar and the lemon juice in a big pot.

Stir the mixture with a wooden spoon and set it to high heat until it boils.

Lower the fire and let it simmer in low heat without covering it for 8 minutes.

Drop the dried figs without the stems and the anise seed in the syrup that you’ve prepared in the previous step and let it cook in low heat (without covering it) for about 30 minutes.

Meanwhile, toast the sesame seeds and nuts separately.

To toast the sesame seeds do the following: Place an unoiled pan to medium heat. Add the sesame seeds and move them constantly with a wooden spoon until the seeds start to look a bit more golden, approximately 2 to 3 minutes. Remove from the fire and let them cool down before adding them.

Crush or mince the walnuts with your hands (you don’t need the pieces to be very small).

Use the same pan you used for the sesame seeds, place it on medium heat, add the chopped walnuts and move them for about 2 to 3 minutes or until it changes the color lightly. Let them cool down and put them aside.

When it’s been 20 minutes of cooking at low heat the figs in the syrup add the raw pine nuts, toasted sesame seed and walnuts.

Stir in very well until all the ingredients are perfectly combined. Cook them at low heat for more than one minute and then let it cool down.

Pour the jam in glass containers and close them well. Place them in your freezer. Enjoy!

This jam oozes a delicate and fruity aroma, its colors are vibrant and they add a beautiful profusion of colors in the glass containers.

Everytime I prepare the jam from dried figs and walnuts, I travel through time and I see myself in my great grandmother's kitchen, a small place but with a big kitchen and, in the corner her old wooden bowl, silvers spoons and a big container with dried figs that she would dehydrate herself.

What do you say? Dare to try it? We bet you do! ;)