PREP TIME COOK TIME
5 minutes 25 minutes
SERVINGS: 1 cup and little extra
1 pound(454gm) figs (stems removed and coarsely chopped)
3/4th cup sugar
1/4th cup balsamic vinegar or fig balsamic vinegar
1 tbsp fresh lemon juice
Add the figs, sugar, and balsamic vinegar to a medium saucepan and set over medium heat. Bring the mixture to a simmer, stirring occasionally. Now lower the heat to maintain a simmer. Continue cooking while stirring occasionally, until the jam is thick and chunky. Remove from the heat and stir in the lemon juice. If you prefer a less chunky jam, you can puree with an immersion blender at this point .
You can store in an airtight container in the fridge for up to 1 month. You can use fig balsamic vinegar for extra flavor.