Fig and Lemon Marmalade

Introduction

Fig and lemon marmalade is an exquisite combination of flavors that truly captures the heart of citrusy tang and the natural sweetness of figs. This simple yet elegant recipe is perfect for breakfast spreads or as a delightful addition to desserts. With its fruity and zesty flavor, this marmalade makes a great homemade treat and a wonderful addition to your pantry. Let’s delve into the details of how you can make this tangy and sweet preserve at home.

Detailed Ingredients with Measures

Fresh figs (500 grams)

Make sure the figs are ripe, as they give the marmalade its natural sweetness.

Lemons (2 large lemons)

The lemons will add a fresh tangy flavor to your marmalade.

Granulated sugar (400 grams)

This helps in balancing the citrus flavor of the marmalade and acts as a natural preservative.

Water (150 ml)

This prevents the marmalade from being too thick and helps in dissolving the sugar properly.

Prep Time

Making fig and lemon marmalade requires some initial preparation. First, the figs need to be washed and chopped into small pieces. Meanwhile, the lemons must be scrubbed clean, zested carefully, and juiced. The seeds can be discarded, or they can be tied in cheesecloth to add natural pectin during cooking. This initial preparation takes roughly about 15 minutes.

Cook Time, Total Time, Yield

The cook time for the marmalade is about 40 minutes. During this time, the ingredients simmer together, thickening to create that perfect spreadable consistency. With the prep and cook time combined, the total time required is approximately 55 minutes. This recipe yields around 2 small jam jars filled with delicious, tangy, and sweet fig and lemon marmalade.

By taking the time to prepare this delightful spread, you can enjoy the unique blend of natural fruitiness from the figs and the bright, zesty flavors that only lemons can bring. Whether paired with warm buttered toast, used as a filling for pastries, or gifted to a loved one, this homemade treat is sure to be a hit!

Detailed Directions and Instructions

Step 1: Prepare the Figs

Wash the figs thoroughly under running water. Make sure to remove any dirt or impurities. Trim off the stems using a knife and roughly chop the figs into small pieces for easy cooking.

Step 2: Prepare the Lemons

Wash the lemons to make sure they are clean. Zest the lemons using a fine grater or zester, ensuring you only take the yellow outer layer, not the bitter white pith underneath. Juice the lemons and set the juice aside.

Step 3: Combine Ingredients

Place the chopped figs, lemon zest, and lemon juice into a large saucepan or preserving pan. Add the sugar to the pan as well, ensuring it is evenly mixed with the fruit.

Step 4: Cooking the Mixture

Place the pan on medium heat and gradually bring the mixture to a boil, stirring occasionally to dissolve the sugar completely. Once it begins to boil, reduce the heat slightly and maintain a gentle simmer. Keep stirring to prevent the marmalade from sticking to the bottom of the pan.

Step 5: Test for Setting Point

Allow the mixture to cook for approximately 20–30 minutes. To test for the jam’s setting point, use the cold plate method: place a small dollop of marmalade on a chilled plate and let it cool slightly. Push it gently with your finger; if the surface wrinkles, the marmalade is ready.

Step 6: Sterilize the Jars

While the marmalade is cooking, sterilize your jars. Wash them in hot soapy water, rinse thoroughly, and dry them in a low-temperature oven for about 10–15 minutes.

Step 7: Pour the Marmalade

Once the marmalade has reached the setting point, carefully ladle it into the sterilized jars while it is still hot. Fill the jars almost to the top, allowing a small space below the rim.

Step 8: Seal and Store

Seal the jars immediately with sterile lids to create an airtight seal. Let the marmalade cool completely before storing in a cool, dark place.

Notes

Note 1: Choice of Figs

Use fresh, ripe figs for the best flavor and sweetness in your marmalade.

Note 2: Lemon Zest and Juice

Be careful not to include too much of the lemon’s white pith when zesting, as it can add bitterness to the marmalade.

Note 3: Adjusting Sweetness

The sweetness of the marmalade can be adjusted by reducing or increasing the amount of sugar to suit your preferences.

Note 4: Storing Marmalade

Properly sealed jars of marmalade can be stored for up to a year in a cool, dry place. Once opened, keep the jar in the refrigerator and consume within a month.

Note 5: Alternative Testing Method

If you prefer not to use the cold plate method, you can use a candy thermometer. The marmalade should reach a temperature of 105°C (221°F) to reach the setting point.

Cook Techniques

Preparing the Figs

Properly wash and trim the figs, removing the small hard stalks. Chop them into small pieces to ensure an even texture in the marmalade.

Juicing and Segmenting the Lemons

Juice the lemons and ensure all the seeds are removed. Finely slice the remaining lemon skin to create thin segments for adding texture and flavor.

Simmering the Fruit and Sugar

Combine the chopped figs, lemon juice, segments, and sugar in a large pan. Gently heat until the sugar fully dissolves, avoiding quick boiling early on.

Cooking to Marmalade Setting Point

Once the sugar is dissolved, bring the mixture to a boil and maintain a steady simmer. Use a thermometer or cold saucer test to check for the setting point.

Stirring and Avoiding Sticking

Stir frequently during cooking to prevent sticking, especially towards the end when the mixture thickens.

Sterilizing Jars

Thoroughly clean and sterilize jars before filling. Use heat-safe jars to store the marmalade and ensure a proper seal for preservation.

Filling and Sealing

Carefully ladle the hot marmalade into sterilized jars. Seal tightly while still warm to create a vacuum seal for long-term storage.

FAQ

Can I use dried figs instead of fresh figs?

No, fresh figs are recommended for the best flavor and texture in this marmalade recipe.

Do I need to peel the figs?

No, there’s no need to peel the figs. The skin softens and blends into the marmalade during cooking.

Can I reduce the sugar in this recipe?

Sugar is essential for preservation and setting in marmalade. Reducing it too much may affect both taste and texture.

How do I sterilize the jars?

To sterilize jars, wash them in soapy water, rinse, and place them in an oven at 140°C (275°F) for about 10 minutes.

How do I know if the marmalade has reached the setting point?

Test the setting point by placing a small amount on a cold saucer. If it wrinkles when pushed with a finger, it’s ready.

How long can I store the fig and lemon marmalade?

If stored in sterilized jars with a proper seal, the marmalade can be stored for up to one year in a cool, dark place.

Can I freeze this marmalade?

Yes, marmalade can be stored in freezer-safe containers. Make sure to leave some room for expansion when freezing.

What if my marmalade doesn’t set?

If the marmalade doesn’t set, you can recook it and bring it back to a boil. Ensure you’ve reached the correct setting point.

Conclusion

The Fig and Lemon Marmalade is a delightful combination of sweet figs and zesty lemons, creating a perfectly balanced preserve that can elevate a variety of dishes. This easy-to-make marmalade is a wonderful addition to your kitchen, providing a burst of flavor and versatility that you can enjoy throughout the year.

More recipes suggestions and combination

Fig and Orange Marmalade

Try combining figs with the citrusy sweetness of oranges for a slightly different take on this delicious preserve.

Lemon and Ginger Preserve

The tanginess of lemon pairs beautifully with the warmth of ginger, making for a unique and flavorful marmalade.

Fig and Vanilla Jam

Add a touch of vanilla to enhance the natural sweetness of figs for a smooth and aromatic jam.

Cheese and Fig Pairing

Serve your Fig and Lemon Marmalade alongside a selection of cheeses such as brie, goat cheese, or cheddar for a delectable combination.

Yogurt and Marmalade

Swirl the Fig and Lemon Marmalade into plain or Greek yogurt for a quick, flavorful snack or breakfast idea.

Fig and Nut Pairing

Top your marmalade on toasted bread with a sprinkle of chopped nuts like walnuts or almonds for added texture and flavor.

Lemon and Lavender Marmalade

Experiment by adding a touch of dried lavender to your lemon marmalade for a floral twist.