Wild fig preserve with ginger and orange

Wild fig preserve with ginger and orange

Moraba-ye anjir

By
From
Saraban
Makes
600 ml
Photographer
Mark Roper

So much prettier than normal fig jam, this preserve uses tiny dried wild Iranian figs that must be simmered gently so they maintain their shape. They combine beautifully with ginger and orange juice. Small dried wild figs are available from Middle Eastern foodstores or good providores.

Ingredients

Quantity Ingredient
500g small dried wild figs
400g sugar
1 cinnamon stick
2 tablespoons finely diced crystallised ginger
500ml orange juice
1 lemon, juiced

Method

  1. Cover the figs with boiling water and leave for 20 minutes to soften. Drain well, then put into a heavy-based saucepan with the remaining ingredients and bring to a boil over a medium heat.
  2. Lower the heat and cook at a gentle simmer for 40–50 minutes, or until the syrup coats the back of a spoon thickly. Stir regularly and skim from time to time to remove any scum that rises to the surface.
  3. Ladle into sterilised jars and pour on enough syrup to cover completely. Seal while still hot and store in a cool place. Keeps for up to 12 months.
Tags:
Saraban
Malouf
Greg
Lucy
Iran
Iranian
Middle Eastern
Persian
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