Fig And Lemon Marmalade

fig and lemon marmalade by larderlove 1

I’m off to France tomorrow, so excited. I’m looking forward to catching up with my friends and hopefully enjoying some sunshine to go with the wine, good chat, lots of eating and a bit of brocanting too I hope.

Before I go I thought it would be nice to give you a recipe with a bit of sunshine in it and this Fig and Lemon Marmalade really has a summery zing about it. Figs always make me think of France as my friends at Coye used to have a big fig tree in the garden and when I spent the summer there a few years ago, I was always out there checking when they were ripe and feasting on their figgy juiciness.

fig and lemon marmalade by larderlove 2

The tanginess of lemon goes so well with the sweetness of figs, the latter almost crying out for a jolt of that lemony freshness to temper the sugariness of the figs, and if this wasn’t enough, I have added in some black pepper for some extra punch and a bit of heat.

I love this mixing of sweet and sour, hot and cool,  the dancing of flavours on the tongue makes a simple breakfast treat like marmalade into something really special and worth savouring for an extra few minutes in the morning.

Making this Fig and Lemon Marmalade couldn’t be easier, with very few ingredients and little effort involved.

fig and lemon marmalade by larderlove 3

Here is what you’ll need to make your Fig and Lemon Marmalade;

500g/1lb 2 oz fresh figs

3 lemons (unwaxed or just scrub well)

1 kilo/2 1/4 lb sugar

1 tsp ground black pepper

Here’s how to make your Fig and Lemon Marmalade;

Cut the stalks off the figs and cut into quarters.

Half the lemons lengthways and then cut into very thin slices.

Save the pips and tie these up in a small piece of muslin as they will add flavour to your marmalade)

Place the fruit in a large bowl and cover with 1 litre/1 3/4 pints water and then cover with a clean tea towel. Leave overnight as this helps the lemon rind to soften a bit.

Pour the fruity mix into a heavy based preserving pan and simmer for 1 1/2 hours until the lemon is soft.

Remove the muslin pip bag.

Add the sugar and black pepper and let this dissolve before bringing up to a rolling boil.

Boil for about 10 minutes or until it has reached the setting point (see how to check for a good set here in my Setting notes).

Carefully ladle into sterilised jars (see sterilising information in the resources section) and pop on the lids.

Store in a cool cupboard and once opened keep it in the fridge and eat within a month.

Enjoy this one on toast, crumpets or as a tasty topping for the finest vanilla ice-cream, it is summer sunshine in a jar.

Karon x

Fig And Lemon Marmalade
 
Prep time
Cook time
Total time
 
Author:
Recipe type: preserves
Ingredients
  • 500g/1lb 2 oz fresh figs
  • 3 lemons (unwaxed or just scrub well)
  • 1 kilo/2¼ lb sugar
  • 1 tsp ground black pepper
Instructions
  1. Cut the stalks off the figs and cut into quarters.
  2. Half the lemons lengthways and then cut into very thin slices.
  3. Save the pips and tie these up in a small piece of muslin as they will add flavour to your marmalade)
  4. Place the fruit in a large bowl and cover with 1 litre/1¾ pints water and then cover with a clean tea towel. Leave overnight as this helps the lemon rind to soften a bit.
  5. Pour the fruity mix into a heavy based preserving pan and simmer for 1½ hours until the lemon is soft.
  6. Remove the muslin pip bag.
  7. Add the sugar and black pepper and let this dissolve before bringing up to a rolling boil.
  8. Boil for about 10 minutes or until it has reached the setting point (see how to check for a good set here in my Setting notes).
  9. Carefully ladle into sterilised jars (see sterilising information in the resources section) and pop on the lids.
  10. Store in a cool cupboard and once opened keep it in the fridge and eat within a month.


Fig and Lemon Marmalade on Punk Domestics

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