Mediterranean Fig And Lemon Marmalade
Super easy fig and lemon marmalade mixes sweet and sour perfectly in this tasty jam with the taste of sunshine in every bite
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.
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.
Calories: 1446kcalCarbohydrates: 376gProtein: 3gFat: 1gSaturated Fat: 1gSodium: 7mgPotassium: 551mgFiber: 8gSugar: 362gVitamin A: 264IUVitamin C: 61mgCalcium: 93mgIron: 1mg
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