- 1 LB fresh Figs (chopped coarsely)
- 1/4 LB Sugar
- 2 TB Lucini Lemon-Infused Extra Virgin Olive Oil
- 3 TB Lucini Fig-Infused Balsamic Vinegar
Wash the figs well then chop them and combine with the sugar in a bowl. Cover them and let them rest overnight. The next morning transfer them to a pot and cook over medium heat them over a moderate flame, stirring often until they come to a boil. Reduce the heat and simmer, skimming away the foam occasionally, until thick (a drop of liquid on an inclined plate doesn’t run). Add the olive oil and vinegar and simmer for 5 more minutes. Transfer the marmalade to sterile jars, seal them, sterilize them, and when they have cooled transfer them to your pantry.