Jam
Inspired by Syria’s love of rose water, this recipe uses ripe figs that are close to spoiling. The figs are rested with sugar and simmered until thick, then rose water is stirred in off the heat for a delicate aroma reminiscent of Damascus markets.
Wash the ripe figs and quarter them.
Mix the chopped figs with the sugar and let them rest for 20 minutes so they release their juices.
Simmer the fig and sugar mixture with the water and lemon juice over low heat until thickened.
Take the mixture off the heat, stir in the rose water, then transfer it to jars and let it cool.
Add the rose water after taking the preserves off the heat, rather than to the boiling mixture; boiling will drive off its aroma.
Olgunlaşmış artan incirlerimi böyle değerlendirmek harika bir fikirdi, gül suyu kokusu reçele çok zarif bir hava kattı.
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