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Fig Marmalade, or Marmellata di Fichi


Fig Marmalade, or Marmellata di Fichi: A number of years ago I went to Puglia, where the figs are spectacular, like eating nectar, and so good that I've never really enjoyed Tuscan figs since -- they're just not as rich. This said, good figs make for wonderful marmalades. You'll need:

Prep Time: 12 hours, 30 minutes

Cook Time: 40 minutes

Total Time: 13 hours, 10 minutes


  • 2 1/4 pounds (1 k) figs
  • 1 1/8 pounds (500 g, or 2 1/8 cups) sugar
  • The grated zest of an organically grown lemon
  • 3 tablespoons whisky or brandy (optional)


Wash the figs, break them open (be on the lookout for bugs), and combine them with the sugar in a bowl. Cover them and let them rest overnight. The next morning transfer them to a pot and heat them over a moderate flame, stirring lest they scorch, until they come to a boil. Add the lemon zest, reduce the heat, and simmer, skimming away the foam occasionally, until a drop on an inclined plate doesn't run. Transfer the marmalade to sterile jars, seal them, sterilize them, and when they have cooled transfer them to your pantry.

Note: As a variation, stir 3 tablespoons of whiskey or brandy in with the lemon zest.

Yield: several jars of fig marmalade.

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