This sweet preserve is made by briefly cooking dried figs and finishing them with orange blossom water, a quick method commonly used in Tunisian cooking during the winter. It can be made year-round with dried figs, without waiting for fresh figs.
Bring the coarsely chopped dried figs and water to a boil in a saucepan. Simmer for 10 minutes, until softened.
Add the sugar and lemon juice and cook for 5 more minutes. Remove from the heat and stir in the orange blossom water.
Transfer the jam to a clean jar while hot and let it cool for 10 minutes before closing the lid.
Coarsely chopped figs make a chunkier jam; for a smooth texture, blend it at the end of cooking. Add the orange blossom water at the very end, since boiling it will diminish its aroma.
Portakal çiçeği suyunu bulamadım, eklemeden yaptım; kokusunu tam yakalayamadım ama reçel yine de güzel kıvamındaydı. Onsuz yaptığınızda tadı gerçekten çok mu değişiyor, denemeye devam etmeli miyim yoksa mutlaka bulmam mı gerekiyor?
Portakal çiçeği suyu asıl kokuyu verir ama onsuz da reçel güzel olur, yalnızca o hafif çiçeksi nota eksik kalır. İsterseniz yerine az bir tutam tarçın deneyebilirsiniz, farklı ama yine hoş bir sonuç verir.
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