Homemade Fig Marmalade
- Total Time: 1 hour
- Yield: 1 jar 1x
Description
Fresh figs are always a great ingredient for making marmalade.
Ingredients
- Fresh Figs - 500 grms (14-15 fresh green figs)
- Granulated sugar - 2 cups (400 g)
- Lemon Zest (grated) - 1/2 lemon
- Lemon Juice - 1/2 lemon
- Cinnamon Powder - 1/4 tsp
- Water - 1 cup (240 ml)
Instructions
- 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.
Notes
- I have not combined sugar and chopped figs and kept them overnight, however if you wish you can keep sugar and chopped figs overnight and start the cooking process as mentioned in my recipe the next day.
- Before pouring the marmalade into the glass jar, please ensure it is nicely cleaned and sterilized.
- Do not pour hot marmalade, allow it to cool and then pour into the sterile jars.
- For making the fig marmalade, please use undamaged fruit,else it will spoil the result.
- Also while making any kind of marmalade or jam, please ensure all the equipment you use are clean and dry.
- Always leave the marmalade to settle off the heat for 10 -15 mins once setting point is reached to prevent the fruit rising to the surface when poured into the jars.
- To check on the setting point of the marmalade, place some hot marmalade onto a plate and place it in to the fridge for 15 mins.
- After that push the edges of the marmalade with your index finger, it is set when it all wrinkly and thick, it does not go back when pushed with your index finger.
- Do not overcook.
- On cooling the marmalade with get thicker so check and adjust accordingly your cooking time.
- Prep Time: 10 mins
- Cook Time: 1 hour
- Category: Condiment
- Cuisine: Indian
Nutrition
- Serving Size: 1 tablespoon
- Calories: 40
Find it online: https://honestcooking.com/homemade-fig-marmalade-recipe/
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Frequently Asked Questions
How do I test if the marmalade has reached its setting point?
Spoon a small amount of hot marmalade onto a plate and put it in the fridge for 15 minutes. Then push the edge with your index finger — it has set properly if it wrinkles and stays pushed rather than flowing back. The notes warn not to overcook and remind you that the marmalade continues to thicken further as it cools off the heat.
Why should I let the marmalade cool before pouring it into jars?
The notes say to leave the marmalade to settle off the heat for 10–15 minutes before pouring into sterilized jars. Pouring while still very hot can cause the fruit to rise to the surface and settle unevenly in the jar, and the thermal shock can also crack glass jars.
How long does this fig marmalade keep once jarred?
The recipe says the marmalade keeps for a week to 10 days when refrigerated. Store it in a clean, sterilized glass jar with a tightly closed lid in a dark, cool place once cooled. 
Lovely marmalade, the figs and lemon zest go so well together. Just wish the stirring part was a bit clearer, got slightly confused!
Can I use dry figs? Thx
Hi there! Yes, you can use dried figs to make fig marmalade. Since dried figs have a lower moisture content compared to fresh figs, it’s important to rehydrate them before cooking to achieve the desired consistency and flavor.
How to Rehydrate Dried Figs:
Rinse the Figs: Gently rinse 1 pound (450 grams) of dried figs under cool water to remove any surface dust or sugars.
Soak the Figs: Place the rinsed figs in a bowl and cover them with warm water. Allow them to soak for about 30 minutes to an hour, or until they become plump and soft.
Drain and Chop: Once rehydrated, drain the figs and pat them dry with a clean towel. Remove the stems and chop the figs into small pieces suitable for marmalade.
Adjusting the Recipe:
Sugar Adjustment: Dried figs are often sweeter than fresh ones. Consider reducing the amount of sugar in the original recipe to prevent the marmalade from becoming overly sweet. Start by reducing the sugar by about 25%, and adjust to taste.
Liquid Addition: To compensate for the lack of moisture in dried figs, add extra liquid to the recipe. Incorporate the soaking water or additional water, orange juice, or a splash of brandy for flavor. Begin with an extra 1/2 cup (120 ml) of liquid and adjust as needed during cooking.
hi ,can i use honey instead of sugar?
The recipe says “green figs.” Does this mean the unripe figs that are always left on the tree at the end of the season, or does it mean ripe figs of one of the green varieties?
A cup of water seems to be very little, how do I know what size cup? Maybe if the water was in milliliter it would be more accurate
This is wonderful. I used my imersion blender to further chop the figs when they were done cooking. Great recipe.
Thank you! It turned out delicious. Not only flavor wise but color and consistency.
Thank you Anamika, for this beautiful and simple recipe. I was looking for a little bit different recipe and I found it, a twist of cinnamon and lemon makes the difference and brings this marmelade to the perfection.
Best wishes from Slovenia,
Mihael
can’t wait to make this!
Thank you Natalie, sure do try this out, hope you like it!
Hi Anamika, I think you can improve on this recipe, not the amount or anything like that but how the instructions are set out. For a first time marmalade cooker this is confusing.
You say cover and let them cook, and then you say add in the sugar. Further down after all the steps you mention the timeline. I think every step should have a kind of timeframe to it cause Im confused as to if I should add sugar halfway through or after 50 minutes cause you say ….aah hard to explain my confusion but Im making it as we speak so let’s see how it turns out.