100 Jams, Jellies, Preserves & Pickles by Nicol Gloria

Author:Nicol, Gloria [Nicol, Gloria]
Language: eng
Format: epub, pdf
Publisher: Ryland Peters & Small
Published: 2012-12-14T14:00:00+00:00

Makes 1.5kg (3lb 5oz)

450g (1lb) dried figs

3 lemons

1.1kg (2lb 7oz) warmed sugar (see page 10)

lemon & fig marmalade

This unusual combination is well worth trying. The lemon half-moons are left in large chunks which give a lovely candied tang to the preserve. Along with the figs, they make a great start to the day.

1 Remove the stalks from the figs and cut each into 4 chunks. Halve the lemons lengthways, then slice the halves thinly, collecting all the juice and any pips. Place the pips in a piece of muslin and tie it into a bag with string. Place the lemon slices and juice, the figs and the wrapped pips in a large bowl, cover them with 1.1 litres (2 pints) water and leave for 24 hours.

2 Pour the mixture into a pan and heat to simmering; leave simmering for 1–1½ hours until the lemon rind is soft. Leave to cool slightly and remove the pips.

3 Add the warmed sugar. Stir over a low heat, without boiling, until the sugar has completely dissolved, then bring the marmalade to a rapid boil and cook until it reaches setting point (see page 10). Skim if necessary (see page 11). Pot into hot, sterilized jars (see page 8) and seal (see page 11).

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