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| Fresh fig marmalade |
2 cups sugar
3 bay leaves
Freshly ground black pepper
Place all the figs in a bowl with cold water; gently rinse.
Remove the stems. Gently remove the figs from the water and gently dry with paper towels.
Cut the figs in half, lengthwise and place in a glass container. Add the sugar; gently fold, cover and refrigerate overnight.
Place the figs in a medium size saucepan. Tuck in the bay leaves, and add black pepper. Cook on medium-low until it boils. Reduce to low and cook uncovered for 15 to 18 minutes. Figs should be soft not breaking apart. Stir occasionally and gently.
Transfer the figs, not the juice to a bowl. Keep the juices in the pan. Cook the juices over medium-low until it reduces by half, stir often. Remove the bay leaves. Return figs to the thick sauce and gently fold. Allow to cool. Transfer fig marmalade to a glass jar. Serve warm or refrigerate up to a week.
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| Marinading figs with sugar overnight |
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| Cooking the figs |
Serve with pungent cheese, over a slice of cake, with prosciutto, or eat it right out of the jar!!!!
