Friday, 8 March 2013

Lebanese Fig, Walnut and Rose Jam (Murabba it tin)

fig walnut almond peanut rose rosewater jam spread
Writing is hard. I just couldn't stare at the computer for any longer yesterday, after days, weeks, months of working on my thesis. So at midday, I found myself in the kitchen, blasting Professor Longhair and making obscure combinations with the odd bits and pieces shoved to the back of the fridge.

Much to my surprise, they all turned out quite well. However, Eric got home from work to a very messy kitchen - and me still cooking. I had cooked for 6 hours straight (I'd also listened to Professor Longhair for 6 hours straight. This MUST prove my loopy state of mind). I had made a lot, yes, but I'd also put myself far behind my writing timetable. Sigh.

I made a batch of honey wheat bread, with yeast that I KNEW was too old but I used it anyway, a crazy relish with limes, beetroots and rhubarb, and a version of a Lebanese jam that I'd been meaning to make for a while. I only had one of the original ingredients from the recipe however so I just threw in what I could find.

I also made some dukkah roasted pumpkins and a poblano-chipotle hummus. To finish up I made a mushroom spaghetti with a sage burnt butter sauce. Topped with the pumpkins.

And then I preserved all the relishes and jellies. Which is fun - but also takes way too long.

But, it was a pretty productive afternoon! I thought I'd share the jam recipe with you as it ended up being a FIG AND WALNUT JAM! 

Fig and Walnut Jam
based on Murabba it tin from Nouha Taouk's Whispers from a Lebanese Kitchen
Makes 2 jars
300grams dried figs
75grams caster sugar

300ml water
35grams walnuts
50 grams roasted peanuts
50 grams slivered almonds
2 teaspoons rosewater

Slice the dried figs into thin slices. Put the figs, water and sugar into a large pan and bring to the boil over a low heat. Reduce to a simmer, and stirring every now and then, cover and cook until figs start to get tender.
Chop the walnuts into chunks and add to the pan with the peanuts and almonds. Cook, covered, for 30 minutes, stirring every now and then to prevent it burning on the bottom. Uncover and cook until the mixture is thick and all the moisture has evaporated. Stir in the rosewater 1/2 teaspoon at a time until it is to your taste. Sterilise some glass jars by boiling them and then pack the jam into the jars tightly. Store in the fridge. 
Spread on bread, cakes, muffins, scones, flatbreads, crumpets - or have on crackers with cheese!