Delicio Recipe List

I am participating in a year long  Food In Jars Mastery Challenge  hosted by Marisa from  Food in Jars  and the January challenge was marmalade! I have never made marmalade. I have made all kinds of jellies, jams and preserves. Marmalade is basically the same, but they have a citrus base of orange, lemon, lime or other citrus fruit. I chose lemon to pair with the figs I had in the freezer! 6 cups fresh figs 3 lemons (scrub well) 6 cups sugar* Cut the stems off the figs and cut into quarters. Cut the rind off the lemons and slice into small strips. Add the juice and a little water to a pan and simmer until the zest/rind is soft. Pour the figs into a heavy based preserving pan. Add the lemon mixture and simmer until the figs are soft and break down a little. Add the sugar and let it dissolve before bringing up to a rolling boil. Boil for about 30 minutes or until it has reached the setting point (220 degrees). Carefully ladle into sterilized jars and put on the lids....

8 cups figs, stemmed Sure-Jell 3/4 cup water 1/4 cup lemon juice 8-10 cups granulated sugar* Stem the figs, letting some of the skin release also and discard. I don't completely skin mine, but tearing off a little helps when you mash them. Add all of the ingredients, except the sugar, into a large stock pot and cook over medium to medium high heat. Bring to a boil. Add all the sugar at once and return to a boil. I let mine cook for a few minutes. I also used a submersion blender to break up the figs. That step is totally optional. You can leave them whole or used a potato masher to mash them, if you like. Remove from heat and carefully spoon or pour into jars. I yielded 3 pints and 5 half pints from this batch. You can either process the jars of preserves in a water bath, or store in the refrigerator.  One Pint is missing from the picture because my DIL was here and took it home! LOL Good stuff! *Depending on how ripe the figs are, you may use mor...