1 hr 20 mins
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.
My Private Note
Units: US | Metric
- 1Wash and drain the figs. Cut off the stems and coarsley chop. (The original recipe leaves the figs whole, but pierced with a fork.).
- 2Cook 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.
- 3Pour 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.).
- 4Spoon 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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Nutritional Facts for Fresh Fig Marmalade
Serving Size: 1 (17 g)
Servings Per Recipe: 96
- Amount Per Serving
- % Daily Value
- Calories 26.0
- Calories from Fat 0
- Total Fat 0.0 g
- Saturated Fat 0.0 g
- Cholesterol 0.0 mg
- Sodium 0.2 mg
- Total Carbohydrate 6.8 g
- Dietary Fiber 0.1 g
- Sugars 6.4 g
- Protein 0.0 g
The following items or measurements are not included: