Marmellata di Fichi del Pollino

Name: Marmellata di Fichi del Pollino
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 12 servings
Cuisine: Lucana
Ingredients: 1000 g fresh ripe figs; 350 g granulated sugar; 45 ml Fresh lemon juice; 1 strip lemon zest; 60 ml Water; 1 g Ground cinnamon

A fragrant, slow-simmered fig preserve from Basilicata, enriched with fresh lemon juice and zest.

🇮🇹Italy· Basilicata

Prep: 20 min
Cook: 45 min
Total: 65 min
Servings: 12
Difficulty: Easy
Calories: 115 kcal

Ingredients

0 of 6 gathered

Servings

1000 g fresh ripe figs — rinsed and stems removed
350 g granulated sugar — white or unrefined cane
45 ml Fresh lemon juice — strained
1 strip lemon zest — pared from an unwaxed lemon
60 ml Water — cold
1 g Ground cinnamon — optional pinch for warmth

Equipment

•Heavy-based saucepan
•Wooden spoon
•Sterilised glass jars with lids
•Small chilled plate
•Ladle and canning funnel

Nutrition

Per serving, approximate

Calories: 115 kcal
fat: 0 g
carbs: 28 g
fibre: 2 g
protein: 1 g
calories: 115 kcal

Instructions

1
Wash the figs gently under cold running water and pat them dry with a clean cloth.
2
Trim the tough stem ends and chop the figs roughly into quarters.
3
Place the chopped figs, sugar, lemon juice, lemon zest strip, and water into a wide, heavy-based saucepan.
4
Stir well and let the mixture sit for 15 minutes to allow the sugar to draw out fruit juices.
5
Bring the saucepan to a boil over medium heat, stirring occasionally to dissolve the sugar completely.
6
Reduce the heat to medium-low and simmer gently for 35 minutes, stirring frequently to prevent scorching.
7
Skim off any white foam that rises to the surface with a spoon.
8
Test doneness by dropping a spoonful on a chilled plate; it should wrinkle when gently pushed.
9
Discard the lemon zest strip, then stir in the cinnamon if using.
10
Ladle the hot jam into warm, sterilised glass jars, leaving 1 cm of headspace.
11
Seal tightly with clean lids and leave undisturbed until completely cooled.

Chef's tips

Use a mixture of fully ripe and slightly firm figs for balanced pectin and natural sweetness. Stir constantly during the final 10 minutes of cooking as the sugars thicken quickly and can catch on the base of the pan.

Ingredient substitutions

granulated sugar → demerara sugar for a deeper caramel note
lemon zest → unwaxed orange zest for a softer citrus aroma

Storage

Store sealed sterilised jars in a cool, dark cupboard for up to 6 months, and refrigerate after opening for up to 3 weeks.

Reheating

Serve at room temperature, warming very gently in a small dish over hot water only if you prefer a loosened consistency.

Common mistakes to avoid

•Omitting the lemon juice, which reduces necessary acidity for safe setting and storage.
•Cooking over excessive heat, which burns the fruit sugars before the liquid evaporates.
•Filling unsterilised jars, which causes early spoilage and mould growth.

Serving suggestions

Spread generously over thick slices of toasted pane di Matera.Serve on a board alongside aged pecorino di Filiano cheese.Spoon over fresh sheep milk ricotta for breakfast.