Moroccan · Preserves
Dried Fig Preserve
Taroudant's fig orchards in the Souss valley yield fruit sweet enough that a simple preserve needs little more than honey and a hint of anise to turn dried figs into a rich, spoonable spread for breakfast bread.
- Prep
- 15 min
- Cook
- 30 min
- Total
- 45 min
- Serves
- 8
- Level
- Easy
Ingredients
- 400 g dried figs, stems trimmed and chopped
- 150 g honey
- 300 ml water
- Juice of 1/2 lemon
- 1/2 tsp ground anise or fennel seed
Method
- 1
Soak
Soak the chopped dried figs in the water for 20 minutes to begin softening them.
- 2
Simmer
Bring the figs and their soaking water to a simmer with the honey, lemon juice and anise, and cook 20–25 minutes, stirring occasionally, until soft and jammy.
- 3
Mash
Mash the figs roughly with a fork or blend briefly, leaving some texture, until you have a thick, spreadable preserve.
- 4
Adjust
If too thick, loosen with a splash of water; if too thin, simmer a few minutes longer.
- 5
Cool and store
Cool, then transfer to a sterilised jar and refrigerate.
Chef's tips
- Soaking the figs first shortens the cooking time and helps them break down into a smoother preserve.
- A hint of anise or fennel seed is a traditional Souss touch that pairs beautifully with the figs' natural sweetness.
- This preserve is a lovely way to use figs at the height of their season when fresh fruit is not being dried immediately.
Frequently asked questions
Can I use fresh figs instead of dried?
Yes, fresh figs need less liquid and a shorter simmer — reduce the water and check for jamminess after about 15 minutes.
How long does this preserve keep?
Refrigerated in a sealed jar, it keeps for two to three weeks.