مربى التين

We cut the figs into quarters.

We place the figs, sugar, and thyme in a pot over medium heat, stirring until the sugar melts and the mixture begins to boil.

We reduce the heat and let the jam simmer gently for 15 minutes, then turn off the heat.

We let the jam cool completely. You can leave it chunky, mash it with a fork, or blend it—depending on the desired texture.

We transfer the cooled jam to a sterilized jar and store it in the refrigerator.

To sterilize the jar: Either boil it in hot water for 10–15 minutes, Or wash it with soap and water and place it in the oven at 150°C (300°F) for 20 minutes.

prepare the cheese plate: We place the Brie cheese in an oven-safe dish and gently score the top with a knife.

We add 2 tablespoons of fig jam and a sprinkle of thyme on top.

We bake it in a preheated oven at 200°C (392°F) for 20 minutes until soft and slightly melted.

We garnish with crushed pistachios and serve it warm with focaccia or your favorite bread

Tips: To test if the jam is ready: Place a spoonful on a plate and let it cool. Draw a line through it with your finger—if the line stays clear and doesn’t fill back in, the jam is done.

The riper the figs, the less sugar you'll need. Adjust based on their natural sweetness.