This unusual combination is well worth trying. The lemon half-moons are left in large chunks, which give a lovely candied tang to the preserve. Along with the figs, they make a great start to the day.
MAKES: about 5 cups
INGREDIENTS:
- 1 pound dried figs
- 3 lemons
- 4¾ cups warmed sugar
INSTRUCTIONS:
- Remove the stalks from the figs and cut each into 4 chunks. Halve the lemons lengthwise, then slice the halves thinly, collecting all the juice and any seeds. Place the seeds in a piece of muslin and tie it into a bag with string. Place the lemon slices and juice, the figs, and the wrapped seeds in a large bowl, cover them with 1 quart water and leave for 24 hours.
- Pour the mixture into a pan and heat to simmering; leave simmering for 1–1½ hours until the lemon rind is soft. Leave to cool slightly and remove the seeds.
- Add the warmed sugar. Stir over a low heat, without boiling, until the sugar has completely dissolved, then bring the marmalade to a rapid boil and cook until it reaches setting point. Skim if necessary. Pot into hot, sterilized jars and seal.
