Peel the apples and cut into fine pieces. Heat the apple cubes with lemon juice in a saucepan and cook for about 5 minutes while stirring, so that the apples are nice and soft and will later disintegrate.
Peel the figs and cut into fine pieces and fold in with the sugar and cinnamon. Bring everything to a boil and leave it bubbly for approx. 4 minutes according to the instructions on the packet. Season to taste with marsala.
If necessary, puree with a hand blender before starting the gelling process.
Pour hot into clean jars and turn jars upside down after sealing.
Tip:
The recipe also works with canned figs. Unfortunately, they are not that beautiful in color. Then add some dark red wine to make it red while cooking. Caution: canned figs are sweetened, so if necessary use other gelling sugar 2: 1 or 3: 1 or add more lemon juice.
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