Fig and plum marmalade

Serves4 jars, 8 fl. oz
Cooks In10' preparation | 40' cooking
DifficultyEasy Peasy


  • 1.8 lb fresh figs
  • 7 oz. fresh plums, quetsch plums or apples
  • 3 ½ cups sugar
  • Juice of ½ small lemon
  • 4 jars, 8 fl. oz


  1. Rince fruit thoroughly and do not peel.
  2. Select ripe, but firm figs.
  3. Remove stalks with a sharp knife and halve, or quarter if big.
  4. Rinse plums, halve and remove pit.
  5. Place the fruit in a wide pot with a thick base.
  6. Sprinkle with sugar.
  7. Cover with plastic wrap and refrigerate overnight.
  8. The next day, bring to a boil on a medium heat.
  9. Skim off any foam if necessary.
  10. The marmalade is ready when a thick layer sticks to the back of a spoon.
  11. Towards the end, add the lemon juice and bring to boil one more time.
  12. Divide the warm marmalade between the sterilized jars and fill to the top.
  13. Seal with the sterilized lids and turn upside down on the kitchen counter.
  14. When cool, store in the cupboard.
  15. Refrigerate once opened.
  16. Flavor marmalade with clove, cinnamon or scented geranium. I prefer it plain.
  17. Using plums and quetsch plums will give the marmalade a deep red color while using apples makes it lighter.