Wash the figs, break them open, and combine them with the sugar in a bowl. Cover them and let them rest overnight. The next morning transfer them to a pot and heat them over a moderate flame, stirring until they come to a boil. Add the lemon zest, reduce the heat, and simmer, skimming away the foam occasionally, when a drop on an inclined plate doesn’t run, transfer the marmalade to sterilised jars.
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