vanilla bean paste
Cut the top part of the stem off of the figs and dice.
Place the figs in a large bowl with the sugar and mix. Set in the refrigerator for one hour.
Place the fix and sugar mixture in a sauce pan and turn on medium to medium low heat.
Add the zest of the 2 lemons along with their juice.
Add the rest of the ingredients and cook for approximately 30 minutes or until the mixture thickens. Frequent stir until done.
I personally like to keep the jam chunky, but if you wanted it more smooth you could put the jam in a food processor to puree if you wanted.
Once done, you can store in mason jars and refrigerate. The jam should last like most other jams because of the acidity of the lemons and balsamic vinegar.
Ways to use my fig jam:
Serve with a cheese platter
Serve over ice cream
Serve on toast
Baste over pork or lamb
Great gift idea in mason jars