Serve this conserve as a breakfast accompaniment or with aged, cloth-wrapped cheddar and crackers or crusty bread.
INGREDIENTS
1 kilogram moist, dried figs
750 grams sugar
3 cups water
zest and juice 1 lemon
1½ teaspoons whole aniseed
¼ cup pinenuts, toasted
1 cup chopped walnuts, toasted
½ cup chopped crystallized ginger
METHOD
Put the sugar, water, lemon zest and juice and the aniseed in a large saucepan. Bring to the boil and simmer for 5 minutes. Remove the tough stalk end from the figs and roughly chop. Add to the syrup along with the pinenuts, walnuts and the ginger and simmer rapidly until the figs are tender and syrupy. Stir frequently. Dried figs will not break down like raw figs do when cooked.
They will retain their shape to a certain degree. Test for setting point then stir in the remaining ingredients. Tip into warm sterilized jars and seal. Makes about 4 cups
Pantry Notes: Whole aniseed is not the same as star anise. They can be purchased from good food stores or specialty shops.
Use only the freshest walnuts in this recipe as rancid walnuts will taint the flavour of the jam. Look for fresh, locally grown nuts in good food stores and specialty shops.
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Issue #122
Our latest of dish is an absolute bumper issue, packed with over 70 recipes! We start by chatting with the MasterChef Australia judges and Kiwi contestant Ben Mcdonald before cooking up the very best of what’s in season. Then we make freezer meals easy and delicious with double-batch cooking. Next up we share some of our faves including Pretzel-crumbed Chicken Schnitty and French Onion Soup Mac and Cheese. Then we whip up warming curries, tempting dinners for two, epic sides like our Parmesan-crusted Roasted Potatoes, and crowd pleasers like our cover-star Miso French Onion Chicken. We finish up with irresistible sweet treats and a run-down of top Aussie shiraz!