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Sunday, October 28, 2012

cinnamon fig jam~



















Cinnamon Fig Jam
3/4 cup sugar
1/2 cup water
1 lb. mission figs (about 10-12 figs)
1 3″ strip lemon zest
1 cinnamon stick
1/2 lemon juiced

Add water and sugar to a pan and place on a medium heat to dissolve.

Remove the stems from the figs and cut into quarters. Add to the sugar mixture along with lemon zest, cinnamon stick, and lemon juice. Bring the mix to a light simmer and leave the pan uncovered. Cook for about 1 hour or until the mix thickens. Remove from heat and allow to cool. Store in an airtight container in the refrigerator.

p.s. as an aside, nothing to do with lebanese cuisine, but as a fabulous use of for this cinnamon fig jam, try a grilled baguette sandwich topped with...

brie
cinnamon fig jam
grilled chicken thinly sliced
arugula tossed with lemon juice

fantastic!

 many hands make work light...