This Chunky Fig Marmalade is two recipes in one: a thick figgy spread and a flavorful syrup to use in vinaigrettes or to top desserts. Separate the poaching liquid from the marmalade after cooling, to keep its thick, jammy consistency. Then reserve the syrup and store covered in the refrigerator. We've made sure nothing goes to waste in this recipe--even the lemon seeds, which help thicken the jam.
- Cook Time
- Prep Time
- 2 CupsServings
- 2 lemons
- 4 cups sugar
- 2 cups water
- 2½ to 3 pounds figs (20 to 24 figs), stemmed
- ½ cup chopped walnuts, optional
1. Peel lemon and slice skin into thin strips. Cut fruit into chunks, removing and reserving seeds. Place seeds into a piece of cheesecloth and tie up.
2. In a medium saucepan, over medium heat, add sugar, water, lemon skin, and fruit to the pan. Bring mixture to a simmer. Add figs and cheesecloth with lemon seeds.
3. Adjust heat to low, and gently poach figs for 1½ to 2 hours, until liquid has reduced and figs are thick, soft, and similar to marmalade. Add walnuts and turn off heat. Allow mixture to sit for 1 hour.
4. Remove cheesecloth from pan, and separate fig marmalade from liquid. Store marmalade covered, in the refrigerator, for up to 2 weeks, or freeze for 3 months. Reserve poaching liquid, and use for vinaigrettes, wine reductions, or topping frozen desserts. Serve fig marmalade on a cheese platter, toast, waffles, or vanilla ice cream.