Dried fig jam

Pour water into a large saucepan. Add lemon juice and sugar to it. At this stage, Chios mastic is also added, which must first be ground with sugar. This ingredient is not very affordable (although it can be ordered online), it is used as a spice. In principle, the jam will not get worse if this exotic component is removed from the recipe. If available, add the ground mastic and continue to cook further.

Put the pan on high heat and bring its contents to a boil, which we mix from time to time. We use a wooden spoon for this. Next, reduce the heat to a minimum and cook everything together for 8-10 minutes. There is no need to cover the pan with a lid.

Dried figs, if necessary, rinse and wipe with paper napkins, then cut into quarters. We lower it into boiling sugar syrup. We also send an anise star there. Cook everything together on low heat for half an hour. Do not cover with a lid.

We put a frying pan on medium heat, in which no oil needs to be added. When it warms up, we spread sesame seeds on it and, without ceasing to stir with a wooden spatula, fry the seeds for 2-3 minutes. That is, until they are slightly gilded and become fragrant. We transfer the sesame seeds to a cold plate, waiting for it to cool completely.

Repeat the same for walnuts. We cut them coarsely (arbitrarily). We put the same frying pan on medium heat, heat it up, spread the walnuts, stirring, cook them for 2-3 minutes. Then transfer to a plate and leave to cool.

It's been half an hour since figs are cooked - it's time to add fried sesame seeds and walnuts. We also add raw pine nuts. Mix everything well, keep on fire for another minute. Then we put the jam in small sterile jars, seal it tightly and leave it at room temperature until it cools completely. After we remove the jars of jam in the refrigerator.

Everything is ready!