Fig Marmalade
Submitted by LadyPat
Fig marmalade pairs ripe summer figs with chopped oranges and tender lemon slices for a glossy, jewel-toned preserve. Just four ingredients, no added pectin needed. Spreads beautifully on toast, brilliant on a cheese board.
YIELD
80 servingsPREP
30 minCOOK
45 minREADY
2 hrsFig marmalade is end-of-summer alchemy. Ripe figs barely need help to turn into jam, but adding chopped oranges (rind and all) brings tartness and pectin to the pot, giving the preserve a proper marmalade backbone.
Don’t peel the oranges. The rind contains both the pectin that helps the preserve set and the bitter notes that balance fig’s intense sweetness. Just wash and chop, including peel.
The sliced lemons get parboiled separately to soften the rind before joining the pot. Tossing raw lemon slices into the marmalade leaves them tough and chewy. The 15-minute window for adding pre-cooked lemons gives them time to absorb the syrup without overcooking.
Low, slow cooking is the rule. Forty-five minutes of patient simmering lets the figs break down naturally and the syrup thicken without scorching. A good stir every few minutes is plenty.
Use the cold-plate trick to test set: drop a teaspoon on a chilled saucer, push with your finger, and if it wrinkles, it’s ready.
Pro Tips
- Use ripe but not mushy figs. Overripe ones turn the marmalade muddy.
- Sterilize jars in boiling water for ten minutes before filling, since clean jars are key to safe storage.
- The paraffin seal is old-school. Modern canners prefer a 10-minute boiling water bath for safer storage.
- Wipe jar rims with a hot damp cloth before sealing to ensure a clean, airtight seal.
Variations
- Add a split vanilla bean to the pot for a floral undertone.
- Stir in a tablespoon of grated fresh ginger for warmth.
- Splash in a couple of tablespoons of brandy or port off the heat for grown-up flavor.
Ingredients
Directions
Makes about 9 half-pints.
Wash, peel and chop the figs. Wash and chop the oranges, including the rind.
Put figs and oranges in a preservng kettle with the sugar.
Place on low heat and cook, uncovered, about 45 minutes, stirring occasionally.
While this is simmering, wash, very thinly slice and seed the lemons.
Cook them in a small amount of water until tender and drain.
About 15 minutes before the fig mixture is done, add the lemon slices.
Ladle into hot, sterilized jars and seal immediately.
To seal: Fill to within ½-inch head room, being sure to first wipe the rim and threads of the jars with a hot damp cloth to remove all particles of food, seeds or spices.
While contents are hot, cover with a ⅛ inch layer of paraffin.
When paraffin has set, add another layer of melted paraffin, tilting and rotating the jar to seal completely.
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