Turkish cuisine · Breakfast & Eggs

İncir Reçeli (Fig Jam)

Whole small figs simmered to a syrup with sugar, lemon and walnut kernels – an Aegean breakfast preserve.

Ingredients · for 8 servings

• 1 kg small green figs
• 800 g sugar
• 400 ml water
• Juice of 1 lemon
• 80 g walnuts
• 3 cloves
• 1 tsp pickling lime (kireç, optional, may be omitted)
• 200 g white cheese
• 1 white bread

Instructions

1. Wash the figs, trim off the hard stem ends and prick each fruit several times with a fork; for firmer figs, soak them for 2 hrs. in water with the pickling lime, then rinse thoroughly.
2. Blanch the figs in boiling water for 5 min., drain and shock in cold water so the skin turns tender and the fruit keeps its shape.
3. Bring sugar, water and cloves to a boil in a wide pot and cook for 10 min. into a clear syrup.
4. Add the figs and simmer uncovered over low heat for 40–45 min. until glossy and amber-colored and the syrup hangs thick from the spoon; only swirl the pot occasionally.
5. Coarsely chop the walnuts, add together with the lemon juice and cook for a further 5 min.
6. Fill hot into clean jars, seal and let rest for at least a day; serve for breakfast with white cheese and white bread.