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5 from 1 vote

Fig And Lemon Marmalade

Prep Time10 mins
Cook Time1 hr 45 mins
Total Time1 hr 55 mins
Course: preserves
Author: Karon Grieve


  • 500 g/1lb 2 oz fresh figs
  • 3 lemons unwaxed or just scrub well
  • 1 kilo/2 1/4 lb sugar
  • 1 tsp ground black pepper


  • 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.