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Homemade Fig Marmalade

Use to make chef Pierre Schaedelin's Open-Faced Baguette with Fig Marmalade and Blue Cheese.

  • Yield: Makes about 1 1/2 cups

Source: The Martha Stewart Show, December 2010


  • 1/4 cup sugar
  • 1/4 cup sherry-wine vinegar
  • 2 pints fresh figs, trimmed and chopped


  1. Place sugar and 1 teaspoon water in a medium heavy-bottomed saucepan over medium-high heat. Cook until sugar is caramelized, 5 to 7 minutes. Carefully add vinegar and stir to combine. Add figs and cook, stirring, for 30 seconds. Let cook, without stirring, until figs begin to disintegrate, about 1 minute. Remove from heat. Marmalade can be kept in an airtight container, refrigerated, for up to 3 days.

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