Fig Marmalade

Ingredients

• ripe figs
• three-quarters pound sugar

Method

1. 1

   Let figs stand in soda water for a few minutes; wipe dry.

2. 2

   Boil with just enough water to cover until soft, mashing often.

3. 3

   When soft, add sugar and cook slowly, stirring frequently to prevent burning.

4. 4

   Flavor with lemon.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from How we cook in Tennessee .. (1906) by Jackson (Tenn.). First Baptist Church. The Silver Thimble Society., page 149. The excerpt below is the record exactly as published.

three-quarters pound sugar to one pound fruit; cook till syrup thickens, but not too long. — Mrs. R. D. Rodgers. Fig Preserves. — Drop them in a weak salaratus-water, and let remain for fifteen minutes ; wip them dry, and to a pound of figs allow three-quarters of a pound of sugar. When the sirup has well boiled, put in the figs, and boil them until they look clear; take out the fruit, and sun it for two hours; then return to the sirup, and boil a little while before taking off. The}^ may be flavored with either ginger, mace, cinnamon, or lemon. If lemons are used, do not put them in the boiling sirup, as that will make them hard. Slice them, take out the seeds, and put in a vessel with a very little water, and boil until tender ; then pour the lemon and the water in which it was boiled into the sirup. Fig Marmalade. — Use ripe figs

Cook this with the app: pantry check, scaling, and the assistant.