Homemade Fig Marmalade
Use to make chef Pierre Schaedelin's Open-Faced Baguette with Fig Marmalade and Blue Cheese.
The Martha Stewart Show, December 2010
Yield Makes about 1 1/2 cups
- 1/4 cup sugar
- 1/4 cup sherry-wine vinegar
- 2 pints fresh figs, trimmed and chopped
- 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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