Fig Marmalade

Directions

To sterilize canning jars; completely submerge jars, lids and rings separated in boiling water. Boil gently for 15 minutes. Carefully remove all pieces and set aside.

In a medium size pot, combine water and granulated sugar, over medium heat. Stir until sugar dissolves and the mixture comes to a full, rolling boil.

Boil uncovered for 40-45 minutes over medium heat. Do not stir. (Syrup should “sheet” from the back of a spoon).

Wash and drain the figs. Cut off the stems and coarsely chop. Set aside.

Cut top and bottom off of orange and lemon. Thinly slice with peel on. Cut slices into ¼ inch pieces. Set aside.

Add prepared figs, orange and lemon into hot bubbling syrup. Continue to boil over medium heat, stirring gently for an additional 30-35 minutes. Fruit will begin to break down (If you would like a finer marmalade, puree marmalade prior to canning stage).

Carefully spoon hot fruit mixture into sterilized canning jars within ¼ inch from the top. Wipe the rims. Cover with metal lids and screw on the band.

Refrigerate or process for 10 minutes by submerging filled jars in boiling water. Carefully remove jars from boiling water and let cool at room temperature. Refrigerate after opening.

Yields: 2/ 500 ml jars.