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Morabay-e Anjir – Fig Jam مربای انجیر

Morabay-e Anjir – Fig Jam مربای انجیر

Morabay-e Anjir – fig jam مربای انجیر is made from fresh whole figs and is infused with cardamom, vanilla and saffron. 

Course breakfast, brunch, easy recipe, Gourmet cuisine, jam, preserves
Cuisine iran, iranian food, persian cuisine, Persian Food
Keyword Morabay-e Anjir – Fig Jam مربای انجیر
Cook Time 30 minutes
Servings 3 Jars
Author Labsalliebe

Ingredients

INGREDIENTS FIG JAM

  • 250 g sugar
  • 500 g Figs
  • 2 cardamom pods
  • 1 lemon juice of it
  • 80 ml boiling water
  • 1/4 tsp vanilla extract
  • 1/4 tsp saffron threads

Instructions

PREPARATION FIG JAM

  1. Prick figs all around with a fork and let them stand with sugar at room temperature for at least 24 hours.

  2. Place the sugared figs in a saucepan and simmer for 15 min. They mustn’t fall apart, so simmer only at medium temperature.

  3. Keep skimming off the foam.

  4. Crush cardamom pods and add.

  5. Now add 80 ml boiling water and continue to simmer for 5 – 10 minutes.

  6. Add lemon juice and 1/4 tsp vanilla extract.

  7. In a mortar, finely grind 1/4 tsp saffron threads and pour over 30 ml boiling water, add to the jam and simmer for another 5 minutes.

  8. Put a small drop of the jam on a cold plate, if the drop thickens and has the desired thickness, then the jam is ready. If the jam is still too runny, cook it a little longer.

  9. In the meantime, rinse jam jars properly and dry them in the oven at 120 degrees for 15 min.

  10. Then pour the fig jam into the hot jars and seal the lid tightly.

  11. Store the fig jam in a dark and cool place if possible, it will keep for about half a year. After opening it, enjoy it as soon as possible and then store it in the refrigerator.