Fig Marmalade


Photo: flickr user cchen

Tags:

preserve
jam
canning
marmalade
Fruit

Yield:

3 pint-sized jars

Added:

December 2, 2009

Creator:

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Ingredients

6 cups ripened figs
3 cups sugar
3 cups water
2 mediums navel oranges, thinly sliced (do not peel, but cut off and discard the ends)
2 lemons, thinly sliced (do not peel, but cut off and discard the ends)

Preparation

1
Wash and drain the figs. Cut off the stems and coarsely chop. (The original recipe leaves the figs whole, but pierced with a fork.).
2
Cook the water and sugar over medium heat until the sugar dissolves and the mixture comes to a full, rolling boil. Boil uncovered for 40-45 minutes over medium heat, stirring often. (Syrup should "sheet" from the back of a spoon.
3
Pour figs, orange and lemon slices into the hot bubbling syrup. (The ratio is one cup sugar and one cup water to 2 cups figs.) Boil over medium heat, stirring gently, for 30-35 minutes. (The length of time depends on personal preference for thickness of the syrup.).
4
Spoon into 3 pint-sized, sterilized canning jars, to within 1/4 inch from the top. Wipe the rims. Cover with metal lids and screw on the band. refrigerate or process for 10 minutes in a boiling bath.

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