Serve this marmalade on toast, crackers, biscuit’s, Indian paratha, cake and even ice creams.
By Anamika Sharma
- Fresh Figs - 500 grms (14-15 fresh green figs)
- Granulated sugar - 2 cups
- Lemon Zest (grated) - ½ lemon
- Lemon Juice - ½ lemon
- Cinnamon Powder - ¼ teaspoon
- Water - 1 cup
- Wash Figs nicely.
- Take a non-stick pan, add water to the pan, when the water is about to boil add in chopped figs to it. Lower flame and stir.
- Keep it on low flame and continuing stirring in-between.
- Cover and let the figs cook and get tender, press the figs a little to get to the jam / marmalade kind consistency with a wooden spatula.
- Now add in sugar and mix gently.
- Add in lemon zest to it and continue to cook on medium-low stirring occasionally.
- Cook till the marmalade gets little thicker, if you want your marmalade to be more thick, cook for few more minutes.
- Mine took about 50 minutes to cook.
- Add in lemon juice, cinnamon powder and switch off the flame.
- Allow it to cool, marmalade will get thicker on cooling.
- Best served warm or else can be refrigerated for a week or 10 days.
- When cool, pour into a clean jar & close the lid tightly.
- Store in a dark and cool place.
Anamika Sharma is a passionate foodie, a food blogger with a background in aviation and telecom industry for good 15 years. Her mission is to spread the love for Indian cooking to all those who wrongly think it’s too difficult. She loves to cook for her family, specially her kids. Besides cooking she also enjoys photography and traveling. MAD – making a difference is a word she chose to describe her Indian cooking site. Cooking always meant to her to be maddening and now she is mad about cooking.