Homemade Fig Marmalade Recipes

HOMEMADE FIG MARMALADE

Homemade Fig Marmalade image

Use to make chef Pierre Schaedelin's Open-Faced Baguette with Fig Marmalade and Blue Cheese.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Vegetables

Yield Makes about 1 1/2 cups

Number Of Ingredients 3

Ingredients

1/4 cup sugar
1/4 cup sherry-wine vinegar
2 pints fresh figs, trimmed and chopped

Steps:

Place sugar and 1 teaspoon water in a medium heavy-bottomed saucepan over medium-high heat. Cook until sugar is caramelized, 5 to 7 minutes. Carefully add vinegar and stir to combine. Add figs and cook, stirring, for 30 seconds. Let cook, without stirring, until figs begin to disintegrate, about 1 minute. Remove from heat. Marmalade can be kept in an airtight container, refrigerated, for up to 3 days.

FIG JAM

Fig jam image

Give the gift of homemade fig jam to family and friends. It's the perfect partner to a fresh loaf at breakfast time, or try swirled into natural yogurt

Provided by Esther Clark

Categories Condiment

Time 40m

Yield Makes 2 x 500ml jars

Number Of Ingredients 4

Ingredients

1kg ripe figs , quartered
1 large orange , zested
400g granulated sugar
1 lemon , juiced, plus strips of zest, to serve (optional)

Steps:

Put the figs and 150ml water in a large heavy based saucepan. Bring to a simmer and gently bubble for 5 mins or until the figs have softened and released their juices. Add the orange zest, sugar and lemon juice. Bring to a boil and cook, stirring regularly for around 5-7 mins or until thick, skimming off any skum that rises to the surface. Remove from the heat and leave to sit for 10 mins.
Ladle the mixture into sterilised jars. Seal with the lids and leave to cool completely. Will keep for six months unopened and 2 weeks in the fridge once opened.

Nutrition Facts : Calories 49 calories, Carbohydrate 11 grams carbohydrates, Sugar 11 grams sugar, Fiber 1 grams fiber, Protein 0.4 grams protein, Sodium 0.02 milligram of sodium

FRESH FIG MARMALADE

Fresh Fig Marmalade image

This recipe appeared in the local paper a few years ago and the original recipe came from a woman named Bulah Baker. It is fabulous.

Provided by EggHeaven

Categories Lemon

Time 1h20m

Yield 3 pints, 96 serving(s)

Number Of Ingredients 5

Ingredients

6 cups ripened figs
3 cups sugar
3 cups water
2 medium 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)

Steps:

Wash and drain the figs. Cut off the stems and coarsley chop. (The original recipe leaves the figs whole, but pierced with a fork.).
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.
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.).
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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