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Stem and roughly chop figs. Bring cut figs, sugar, balsamic vinegar, and water to boil in 12-in skillet over medium-high heat.
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- 2
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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.
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- 3
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Remove from skillet and transfer to food processor. Pulse ~6 times, till uniform but still chunky.
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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.
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Served here on baguette slices with goat cheese and blue cheese (and apothic red wine). Cheers!
Ingredients
| 1½ | Pounds Fresh figs |
| 1¼ | 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 |