Homemade Fig Marmalade

1 pound fresh figs, washed and pat dry
3/4 pound or more granulated sugar
1/2 grated lemon zest
juice of 1/2 lemon

2 bay leaves
Pinch cracked black pepper

1.      Marinade overnight: Cut the figs in half or quarters. Place them in a large non-metallic bowl.  Cover and gently fold with the sugar.  Refrigerate overnight in the bowl, covered and undisturbed.
2.      Cooking directions:  In a large saucepan, add the figs in sugar, zest, juice, pepper and bay leaves.  Cook on high until it reaches a boil.  You can skim/remove the foam if you like. Simmer to medium-low stirring occasionally.  Cooking time will depend on how cooked and thick you like the marmalade. I cook mine about 45-60 minutes. Remove the bay leaves before serving. The marmalade will thicken more as it cools. Best served warm.

 I love this marmalade warm, over ice cream, pound cake, toast, on cheese or simply right out of the saucepan warm with a tablespoon!

No comments:

Post a Comment