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Jar of fig and lemon marmalade

Mediterranean Fig And Lemon Marmalade

Karon Grieve
Super easy fig and lemon marmalade mixes sweet and sour perfectly in this tasty jam with the taste of sunshine in every bite
4.34 from 12 votes
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Prep Time 10 minutes
Cook Time 1 hour 45 minutes
Total Time 1 hour 55 minutes
Course preserves
Cuisine Mediterranean
Servings 3 250ml jars
Calories 1446 kcal

Ingredients
 

  • 500 g figs
  • 3 lemons unwaxed or just scrub well
  • 1 kg sugar
  • 1 tsp black pepper (I use 1 tsp pepper but you might want to start with 1/2 tsp pepper and try it first then add more)
Metric - US Customary

Instructions
 

  • Cut the stalks off the figs and cut into quarters.
  • Half the lemons length ways 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.

Notes

Store in a cool dark cupboard for up to a year and once opened store in the fridge and use within a month.
Serve on toast, with a cheeseboard, stored into Mediterranean and Eastern dishes and as a glaze for roasting meats too.

Nutrition

Calories: 1446kcalCarbohydrates: 376gProtein: 3gFat: 1gSaturated Fat: 1gSodium: 7mgPotassium: 551mgFiber: 8gSugar: 362gVitamin A: 264IUVitamin C: 61mgCalcium: 93mgIron: 1mg
My Top Tips*Always read the full recipe first. *Assemble all your ingredients and everything you need before you start. *For baking check the size of tins I'm using as this makes a big difference to your cakes. * I use medium sized eggs unless otherwise stated. * I use extra virgin olive oil unless otherwise stated. * I use unsalted butter unless otherwise stated. * Check out My Preserving Kit!
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