Figgys!

What we bought

12 'Desert King' Figs and 3 pounds of 'Howard's Miracle' Plums.

Sorry....This is just for people!

Here is what we made!

We like it spread over Brie cheese and crackers, YUM!

Balsamic Fig Jam

1 pound figs, stems removed and coarsely chopped
3/4 cup sugar
1/4 cup balsamic vinegar
1 tablespoon 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, then lower the heat to maintain a simmer. Continue cooking, still stirring occasionally, until the figs have broken down and the jam is thick and chunky (if you want to use a candy thermometer, the jam will register 215-220 F). 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 (I did).

Store in an airtight container in the fridge for up to 1 month.

Makes just over 1 cup