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Nutrition Facts
Serving Size 1 (18g) Recipe makes 96 servings The following items or measurements are not included below: 6 cups figs
Calories 26
Calories from Fat 0		(0%)
Amount Per Serving		%DV
	Total Fat 0.0g	0%
	Saturated Fat 0.0g	0%
	Monounsaturated Fat 0.0g
	Polyunsaturated Fat 0.0g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 0mg		0%
Potassium 8mg		0%
Total Carbohydrate 6.9g		2%
	Dietary Fiber 0.2g	0%
	Sugars 6.5g
Protein 0.1g		0%
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Fresh Fig Marmalade

Recipe #375562 | 1½ hours | 20 min prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: EggHeaven
Jun 2, 2009

This recipe appeared in the local paper a few years ago and the original recipe came from a woman named Bulah Baker. It is fabulous.

6 cups ripened figs
3 cups sugar
3 cups water
2 medium navel oranges, thinly sliced (do not peel, but cut off and discard the ends)
2 lemons, thinly sliced (do not peel, but cut off and discard the ends)

1
Wash and drain the figs. Cut off the stems and coarsley chop. (The original recipe leaves the figs whole, but pierced with a fork.).
2
Cook the water and sugar over medium heat until the sugar dissolves and the mixture comes to a full, rolling boil. Boil uncovered for 40-45 minutes over medium heat, stirring often. (Syrup should "sheet" from the back of a spoon.
3
Pour figs, orange and lemon slices into the hot bubbling syrup. (The ratio is one cup sugar and one cup water to 2 cups figs.) Boil over medium heat, stirring gently, for 30-35 minutes. (The length of time depends on personal preference for thickness of the syrup.).
4
Spoon into 3 pint-sized, sterilized canning jars, to within 1/4 inch from the top. Wipe the rims. Cover with metal lids and screw on the band. refrigerate or process for 10 minutes in a boiling bath.