Ingredients:

  • 1 lb dried figs (stems removed)
  • 1.5 cups filtered water
  • 0.5 cup granulated sugar
  • 2 tbsp fresh lemon juice
  • 1 tbsp balsamic vinegar
  • 0.25 tsp salt

Instructions:

  1. Combine the dried figs and water in a medium heavy-bottomed saucepan. Bring to a gentle simmer over medium heat for 5-7 minutes until the figs are plump and tender.
  2. Transfer the softened figs and their soaking liquid into a blender or food processor. Process until the mixture is a smooth, consistent puree.
  3. Return the puree to the saucepan. Stir in the sugar, lemon juice, balsamic vinegar, and salt.
  4. Bring the mixture to a bubble over medium-low heat. Stir constantly with a silicone spatula, scraping the bottom and sides to prevent the sugars from burning.
  5. Simmer for 10-15 minutes until the jam thickens to a velvety consistency and clings to the back of a spoon.
  6. Remove from heat and allow the jam to cool before transferring to sterilized glass jars.