Preserves & Pickles by Nicol Gloria;

Author:Nicol, Gloria;
Language: eng
Format: epub
Publisher: Ryland Peters & Small
Published: 2021-04-20T00:00:00+00:00

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.

Makes about 1.5 kg/5 cups

450 g/1 lb. dried figs

3 lemons

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

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/cheesecloth 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/4½ cups 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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