Fig jam

At the end of Summer in Lebanese villages, one could frequently see rows of figs drying in the sun on bamboo mats. Making this fig jam would eventually follow and jars of it would line-up the kitchen cupboard. This jam is not so much used the Western way like a topping with butter and bread like any ordinary jam, but more on its own merit as a sweet pause in the afternoon or evening. Eat it by the spoonful with a few pieces of walnuts. It has a fragrant and rich taste with the addition of anise, toasted sesame seeds, walnuts, and ground mastic aka meskeh.