Dired date jam with aniseed and pine nuts

Preparation time:10 minutes

Cooking time:30 minutes


2 Cups water

450g Sugar

1 Tablespoon lemon juice

(Roughly 900g dried dates, coarsely chopped)

3-4 fresh rose geranium leaves

1 Teaspoon ground aniseed

3 Tablespoons pine nuts

A Tiny piece of mastic (p 186 - ¼ teaspoon) (ground with a little sugar)


  1. Put the water, sugar and lemon juice into a large pan and bring to the boil, stirring all the time.  Reduce the heat and simmer for about 5 minutes.
  2. Stir in the figs and geranium leaves and continue to simmer gently for about 15 minutes, until the figs are tender.  
  3. Add the aniseed and pine nuts, simmer for a further 5 minutes, then stir in the mastic.  Leave to cool in the pan, then spoon the preserve into sterilized jars and store in cool, dry place.