It’s great to have “friends-with-figs” I always say. Friends who go away on vacation leaving a tree laden with figs and share are even better. Having a friend who bakes great bread is “icing on the cake”.
Finishing a photo shoot and having lots of fresh oranges left over is another good thing.
Very ripe figs, juicy oranges and lemon grass paste cooked down with sugar and lemon juice makes a mighty tasty batch of marmalade.
Yes, it is hot work. The kitchen gets all steamy, as do I, but as I’m stirring I think of my Grandmother Kenny Mae, who canned all summer with hardly a window fan to cool her down and she managed without complaint. She loved the process more than the discomfort I suppose. Jars of jam and preserves made in the summer were all the more tasty during the winter months.
Random glass jars with new lids and rings gathered from my stash. Everything sterilized…jars filled…lids on. This marmalade can be refrigerated or even frozen. I can a few jars and give most away to friends who don’t have figs, some who do, some who just love marmalade like I do, and I save a few jars for later. This is such as easy recipe that I make it often throughout the year.
With so much citric acid I also oven-canned some jars. For a how-to on this method check out an earlier marmalade post here.
Friends-with-Figs, Lemon Grass and Orange Marmalade
- 6 oranges, thinly sliced, cut into quarters, seeded
- 2 tablespoon lemon grass paste
- 24 small figs, or 12 larger ones – stemmed & cut in half
- 3 1/2 cups sugar
- Put all ingredients into a stainless steel or enamel stockpot. Place over medium low heat and stir to combine ingredients until sugar begins to melt. Turn heat to medium high, stirring every so often, cooking for about 30 minutes. You want the mixture to bubble and reduce and thicken, but not get scorched on the bottom.
- Turn heat to medium low while you get jars and lids ready. Again stir often.
- Wash jars and rims in hot soapy water, rinse well and let drain on a clean dish towel. Use new lids whenever you can so the rubbery rim seals well.
- Fill clean jars to within about 1/2 inch of the top edge. Wipe edges clean of any spills. Place new lids on top of each jar. If giving away, or refrigerating, then tighten lids and leave to cool on a rack. This marmalade will keeps chilled for up to 2 months just fine.
- Oven canning method: Turn oven to 250 degrees. Spoon hot marmalade into sterilized glass jars leaving a 1/2 inch at top of each one unfilled. Wipe jar mouths clean and top with new lids. Place filled jars, not touching, in a baking pan and put in oven for 25 minutes. Remove from oven to cool on a wire rack. Listen for the “ping” or suction sound as the lids seal tightly to the jars. Lids will go from being a bit convex to concave. Store in a cool place for up to 12 months. If any jars do not seal, then you can refrigerate for up to 2 months.
Teresa Blackburn http://www.teresablackburnfoodstyling.com