• 1kg small sized white figs
• 600g sugar
• Juice of 1 lemon
• 4-5 pebbles of gum Arabic (mastic), grounded
• 5 geranium leaves, washed
• 1 cup of sesame seeds, roasted
1. Rinse the figs and drain them. Make sure they are dry before trimming their tails.
2. In a heavy-bottomed cooking pot, layer the figs and sugar starting with a layer of sugar in the bottom and leave to soak overnight.
3. On the next day, bring the mixture to boil while continuously stirring with a wooden spatula to completely dissolve the sugar and avoid it from sticking to the pot sides and bottom. Add the lemon juice as soon as the mixture starts boiling and remove froth when it is formed.
4. Incorporate the mastic and the geranium leaves and boil for 30 minutes. When the syrup starts evaporating, add the roasted sesame and stir for a few more minutes until the jam has thickened.
5. Remove from the fire. Let it cool down before pouring the jam into sterilized glass jars and close tightly. Don’t forget to remove the geranium leaves.