2 pounds fresh figs
3/4 cup sugar (or to taste)
1 teaspoon ground fennel
1/2 cup pine nuts
11/2 tablespoons toasted sesame seeds
1 tablespoon lemon juice (or to taste)
Put figs, sugar, and spices in a pot
with just enough water to keep from
scorching. Cook on medium heat
until a thick jam consistency, adding
a dash more water if needed and
stirring frequently. Remove from heat
and stir in pine nuts, toasted sesame
seeds, and lemon juice to taste. Store
in sterilized jar in refrigerator.
Edible Shasta-Butte is the guide to local food, dining, and gardening in Northern California’s central valley from Butte County north to the Oregon border.