- 1
-
Stem and roughly chop figs. Bring cut figs, sugar, balsamic vinegar, and water to boil in 12-in skillet over medium-high heat.
- 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
-
Remove from skillet and transfer to food processor. Pulse ~6 times, till uniform but still chunky.
- 4
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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.
- 5
-
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 |