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Fig Meyer Lemon Marmalade Recipe

This Fig Meyer Lemon Marmalade is a flavor combination made possible by California Figs and Lemon Ladies Orchard. While this isn’t a sponsored post, all the fruit was given to me by west coast friends.

Two stacked jars of fig meyer lemon marmalade

Back in early September, the folks from California Figs sent me some figs. And when I say some figs, I don’t mean they just sent a few. They sent me an abundance of figs. A delightment of figs. A true embarrassment of fig riches.

Sliced meyer lemons soaking in a bowl of water for fig meyer lemon marmalade

I took some to a friend’s party that was happening that very night. I packed up some and brought them with me to the Omega Institute for my weekend long canning workshop (we turned them into this Chunky Fig Jam). When I got back, I simmered and pureed a bunch into a version of the Gingery Fig Butter from my Naturally Sweet Food in Jars book (I used vanilla bean rather than ginger).

Sugared figs for fig meyer lemon marmalade

The remaining portion because this Fig Meyer Lemon Marmalade. Around the same time that these figs arrived, my friend Karen (owner of the Lemon Ladies Orchard) sent me a handful of late season lemons as encouragement to get well (I’d had a rotten cold and a bout of the flu in rapid succession).

Sliced lemons and figs ready to become fig meyer lemon marmalade

After making myself a series of bracing honey and lemon drinks to combat my various ailments, I had enough lemons to make this preserve. Much like the sweet cherry version I made earlier in the season, I approached this recipe over the course of a couple of days.

Finished fig meyer lemon marmalade in the pan

I sliced, deseeded, and soaked the lemons overnight at room temperature. I also quartered the figs, mixed them with sugar and let them macerate overnight in the fridge (it was still hot then and I didn’t want them to turn boozy while I slept).

Six jars of fig meyer lemon marmalade

The next day, I combined the soaked lemons (and their water), the figs, and the sugar and brought it to a rapid, rolling boil. After about 35 minutes of cooking and stirring, the marmalade was sheeting off the spoon nicely and was approaching the critical 220F.

Close-up of jars of fig meyer lemon marmalade

In the end, I was left with six half pints of marmalade that marries the qualities of the two fruits beautifully. The fig flavor sings and the lemons bring more than enough acid to supplement the figs lower levels. This is one that I am only sharing with my very favorite people and I’m doing my best to hold onto at least two jars (I tend to be quite generous with my preserves).

Should you find yourself with similar sets of ingredients (this may only be possible if you live in California), I highly encourage you to try a batch.

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