Ingredients:

  • 12 oz dried Mission figs, stemmed
  • 1/2 cup granulated sugar
  • 1 cup water
  • 3 tbsp balsamic vinegar
  • 1 tbsp fresh lemon juice
  • 1/4 tsp salt

Instructions:

  1. Place the stemmed dried figs, 240ml water, and 100g sugar in your saucepan.
  2. Heat over medium heat until the mixture reaches a gentle boil.
  3. Lower the heat to a simmer and cook for 8-10 minutes Note: The figs should look plump and the liquid should reduce slightly.
  4. Pour in the 45ml balsamic vinegar, 15ml lemon juice, and 1.5g salt.
  5. Stir well and simmer for another 5 minutes until the jam looks glossy and mahogany colored.
  6. Remove the pan from the heat.
  7. Use an immersion blender directly in the pot until the consistency is silky and smooth.
  8. Transfer the jam to a glass jar and let it cool for 30 minutes before sealing.