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How to Make Fig-Balsamic Jam
Stem and roughly chop figs. Bring cut figs, sugar, balsamic vinegar, and water to boil in 12-in skillet over medium-high heat.
Once boiling, add remaining ingredients. Simmer over medium-low for 35 to 40 minutes. Remove from heat when rubber spatula leaves a distinct trail across bottom of skillet and mixture is jam-like.
Remove from skillet and transfer to food processor. Pulse ~6 times, till uniform but still chunky.
Transfer to three 8-oz -or- six 4-oz jars and let come to room temperature. Clean rims, seal with lids, and store in refrigerator for up to 1 month.
Served here on baguette slices with goat cheese and blue cheese (and apothic red wine). Cheers!
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1 ½ Pounds Fresh figs
1 ¼ Cups Sugar
½ Cups Balsamic vinegar
½ Cups Water
2 Tablespoons Lemon juice
1 Tablespoon Yellow mustard seeds
1 Teaspoon Minced fresh rosemary
1 Pinch Salt
¼ Teaspoons Black pepper
8-oz or 4-oz jelly jars
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